We here at BAS Headquarters are always thinking of new awesome things to bring to you, our dear (and depraved) readers. So with this in mind we’ve teamed up with the fine folks over at Drink Me Magazine to bring you a new drink recipe every Thursday. That way you can make yourself a little special sumptin-sumptin to aid you in your weekend wickedness.
This week’s recipe, brought to you by the esteemed Patrick Poelvoorde, is The Pablo Escbeche Punch. Take it away Patrick!
The Weekly Drink Me Recipe
By Patrick Poelvoorde
Here’s a guess: You like to drink a fancy-schmancy cocktail now and then. Problem is, a decently shaken and poured potable is a) sometimes hard to pronounce b) only served at establishments that require shirts and shoes (boring!) and c) outrageously overpriced. The good news is I’ll be offering up cocktail recipes every week, courtesy of Drink Me magazine, that won’t break the bank. All of the cocktails can be made at home using the veritable cornucopia of fresh seasonal ingredients available at the local farmer’s market (like we said, fancy). As a side note, the base booze I use will be modestly priced, though if you want to replace it with something more or less expensive, go wild. Let’s get started â€¦
This first cocktail is great for summer BBQs and will inebriate you and eight or so of your closest compadres. Titled the Pablo Escabeche, this sangree (sangria’s Columbian cousin, we assume) incorporates fresh watermelon, Bosc pears, 100% agave tequila and a simple syrup infused with Pasilla pepper. Pasilla is a Mexican pepper that imparts a smoky, slightly spicy flavor, but we advise also adding some red chili flake to fortify the spice inherent in the pepper. This concoction is similar to Spanish sangria, meaning it utilizes wine and the signature dusting of nutmeg to create a complex, citrusy and spicy drink that is as dangerous as its namesake. Since it should serve approximately 50 cups, it’s definitely enough to get all involved comfortably buzzed.
The Pablo Escbeche Punch $1.20/drink
750ml El Jimador Blanco Tequila $18
1lt Shaya Verdejo or another acidic and minerally Spanish white wine $15
250ml Pasilla pepper-infused simple syrup (recipe below) $3
600ml pear nectar juice $2
2lt club soda $2
1 watermelon $5
5 Bosc pears $3
Juice of 10 limes $3
Fresh grated nutmeg $3
Pasilla Pepper-Infused Simple Syrup
1 Pasilla pepper
1 cup sugar
Step 1 â€“ Remove watermelon from its rind and cut into cubes. Place in blender with pear nectar, and puree. (You may have to divide it into batches.)
Step 2 â€“ Juice limes into a medium-sized bowl, then cut pears into ½-inch pieces and place into bowl.
Step 3 â€“ In small pot, combine water with sugar and bring to a boil. Reduce heat and add Pasilla pepper and chilli flake. Cook for 2 minutes. Remove from heat, strain solid matter and set aside to cool.
Step 4 – In large container, combine all ingredients except club soda and nutmeg. Stir in watermelon puree and Pasilla pepper syrup.
Step 5- In a glass, preferably a Collins, add ice and pour sangree over, making sure each glass gets some delectable pear. Top with 30 ml club soda and fresh nutmeg.
Step 6- Stir with straw to combine soda and nutmeg. Welcome to Delicious Town.
*Note: All ingredients are measured in metric standards to maintain constancy since the alcohol is measured that way. A simple conversion chart will ease all confusion you might have. Cheers!