Ingredients
1/2 ounces, fluid Blood Orange Bitters
3/4 ounces, fluid Prickly Pear Syrup
8 ounces, fluid Chilled Vinho Verde
1 sprig Mint, Lemon Verbena, Or Basil, For Garnish
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Korean beef marinade — pear, soy, sesame, instant bulgogi
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Korean beef marinade — pear, soy, sesame, instant bulgogi
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Fill a large highball glass or stemless wine glass with 8 to 10 ice cubes. Pour in blood orange bitters, then prickly pear syrup. Top with Vinho Verde. If you want to leave the drink slightly "layered," do not mix. Otherwise, gently stir together. Garnish and serve immediately ... although I will say this drink is delicious when it gets super chilly and sits for a minute. No need to chug it!