Quick mixed drinks bartending tips: # Cubes – Cubes are the most recognizable form of ice, and the most versatile. The uses for ice cubes are just about endless. Used for liquor on the rocks, for stirring, for shaking, or even just to chill a drink, you are more likely to see ice cubes in a drink than any other form. Ice cubes are thicker and larger than other types of ice. Because of this, they are slower to melt and less likely to dilute a drink. Read more – View How To Make Sangria Liqueur – Sweet mixed drink
2 bottles red wine
1 cup sugar
2 cans Fresca® grapefruit soda
Melt the sugar in a couple of cups of hot water. I do this so I don’t end up with a lot of undissolved sugar in the end. Cut apples into small chunks (1″” or so)the apples absorb the wine the most, so I tend to use a lot of apples.
Peel the citrus fruits (lemons and limes are difficult to peel) and break into wedges. Mix the wine, sugar, fruit, and Fresca and put in the fridge for a few hours.
I tend to take out the lemons and limes before serving because they get slimy and no one wants to munch on them anyway. Serve in an iced tea glass with a straw and one of those cocktail swords so your guests can get at the fruit without getting their fingers sticky.