Recipe for Sun-gria, Chef Kevin Cherkas, Cuca, Jimbaran

Recipe for Sun-gria, Chef Kevin Cherkas, Cuca, Jimbaran

A refreshing version of the classic, this cocktail develops as the tropical fruit ice cubes melt and flavor the drink. From a sparkling red wine to a fruity punch.
COMPONENTS: red wine mix + iced fruit + tonic water
Red wine mix:
¼ cup Red wine
½ shot Vanilla brandy (to make it, cu 5 vanilla pods in pieces and put into a brandy bottle. Keep at room temperature for 1 week to infuse)
½ cup Soda water
1 tbsp Sugar
1 tbsp Lemon juice
Mix brandy with red wine and soda. Stir gently not to remove bubbles from soda.
Iced fruit
1 cup Pineapple, juice
1 cup Tangerine, juice
1 cup Watermelon, juice
1 cup Pink guava, juice
1 cup Yellow watermelon, juice
1 cup Grapes, juice
Juice fruits individually and strain the juice to remove pulp.
Freeze juice in ice cube trays.
Place the ice cubes in a glass and serve the red wine mix separately allowing your friends to pour it over the ice cubes.

 

Check out our experience at Cuca here.

 

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2 Comments

  1. I love the iced fruit idea, I love everything fruit!

  2. wow, what a good idea, i think i'm gonna making this kind of flavoured ice cubed too for raw seafood salad….

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