Beer Fruit Cocktail Sangria inspired by Warm Bodies

Let's talk zombie fiction in the form of the movie Warm Bodies today. There are two types of zombies in Warm Bodies, and neither are your typical brain-dead roamers. First we have what seem like the typical slow-moving, grunt-to-communicate zombies, but via the magic of the voice-over, we find out that there really are thoughts going on inside their heads (or at least in the head of our main character, "R"). However, they've sort of accepted their station and rove around in packs looking for food (aka humans) outside of the airport where they've taken up residence.

When these zombies consume the brains of their victims, they absorb their memories. "R" enjoys eating brains because through these memories, he actually feels more alive. One day his group runs into a group of humans and actually feels the human emotion of attraction for the first time since the zombie apocalypse began. During the fight between R's hoard and the group of humans, he unknowingly kills the boyfriend of Julie (the one that caught his clouded eye), and as he's eating his brain, gets glimpses with her in them.

Rock and Roll Sangria inspired by Vampire$

Here we are, the final Sunday of the month already, and that means it's time to share another all vampire book and a movie challenge post. Kimberly's April selections were Vampire$ by John Steakley (book) and John Carpenter's Vampires (movie). And once again, the movie, while based on a really good book, was crap. Talk about taking away every thing that made the story interesting and intriguing! The only thing that really stayed the same was the name of the main character, Jack Crow and the name of one of the priests, Adam. But the names were the only similarities, as the "character of each character" was not.

The book (1990):

Jack Crow is the leader of a Vatican-sanctioned team of vampire slayers. They are the only ones. The average person does not know about the existence of vampires...until it is too late. From the outside, this team of hardened men appear a motley crue of trouble makers. But when you get an insider's glimpse, you realize that they are a devoted bunch of smart, funny, rough-around-the-edges guys with the biggest hearts. But they're not only guys, because they also have a mama bear who takes care of not only the behind-the-scenes aspects of their team, but of the actual men themselves. They save the world over and over again, while losing those dearest to them.

Rum Runner Sangria #CaptainsTable

I'm tempted to tell you all about the 4-foot mounds of snow in my front yard. Or maybe the fact that if I sit at my computer without my slippers on, my feet don't unthaw for at least 3 hours - while under a blanket! But I know you're sick of hearing about the cold. And you  know what? So am I. So, let's think tropical!

There's not much that I wouldn't give to dig my toes into some sun-toasted sand right about now. Throw in my Jackie-O sunglasses, a good book, and a fruity cocktail and I may build a sandcastle and take up residence.  Enter the classic fruity cocktail: the Rum Runner.

The Rum Runner was developed in a Florida Tiki Bar (Holiday Isle in Islamorada) in the 1950's by a bartender looking to use up some of his inventory of rum and liqueurs in order to make room for a new delivery. So, a little bit of this, a little bit of that and ba-da-boom - the rest is history. It was named after the first rum runners who lived in the Florida Keys during the time of prohibition.

Sour Apple Sangria and a product review: Sidral Mundet

While we don't drink soda very often at home, when we're craving one, we always choose the type that uses good old sugar as the sweetener.  More often than not, we will grab a Mexican soda...because they are usually (always that I've seen, but I have no other basis for this assumption) made with real sugar.  I actually get a craving for a Mexican Coke every once in a while...and I love a Jarritos or Barrilito (usually in Tamarindo or Sangria or even a Toronja)...the kids like to switch it up (usually between Fresa, Tuti Fruti, Mandarina, and Limón)...but Mexi chooses Sidral Mundet 99.9% of the time.

Sidral Mundet tastes like fizzy apple juice...what's not to love!?  You should have heard the clamor when I slid the (one!) bottle that I received for reviewing from its box.  "Oh, me! Can I have it?  I want it! Pleeeeeeease?"  Sheesh.  Sorry niños, this one is all mommy's.  For testing purposes, of course.  Lest you think I'm cruel, I did buy a bigger (1.5 L) bottle from the market the next day...so everybody else could get a glass or two.  I mean, I figured they deserved it after I gulped and smiled and made refreshed "aaaaah's" in front of them and their pleading puppy-dog eyes.  Made from 6 simple ingredients (carbonated water, natural sugar, apple juice, citric acid, caramel color, and sodium bonzoate as a preservative), I don't mind treating us to a bottle of Sidral Mundet every now and again.

The other bottle that I found nestled in next to the Sidral was a Mundet Manzana Verde (Green Apple Soda).  This one was new to all of us...I haven't seen it sold anywhere around here before.  I was a bit tentative about trying it, just because I'm not a big fan of the whole sour apple flavor-thing.  I mean, have you smelled somebody's breath after they've sucked on a Sour Apple sucker?  Gag.  But I braced myself and took one for the team.  Not bad.  It doesn't have that cloying sweetness that I was expecting...it was slightly tart, yet mellow and I didn't really mind it.  Mexi thought the same thing.  Niños all thought it was pretty good.  I think it is the perfect thing to use as a drink mixer...

Sour Apple Sangria
from the kitchen of girlichef

(makes ~1200-1500 mL)

1 (750 mL) bottle Pinot Grigio

(or even a fruity Sauvignon Blanc...choose something with notes of green apple & pear or tropical fruits)
1 - 2 (355 mL) bottles Mundet Manzana Verde (Green Apple flavored soda)
1 fat lemon, sliced in thin rounds
2 small limes, sliced in thin rounds
1-2 Granny Smith apples, cored & sliced in thin rounds, to taste
ice

Place fruit in the bottom of a pitcher, or other type of jar large enough to hold everything.  Pour in the wine and a bottle of the soda.  Taste and add more soda, if you like.  Add a few handfuls of ice.  Pour into glasses and serve cold.

Next time I'm going to make a RED APPLE SANGRIA using a Sidral Mundet and (probably) a Chardonnay...with red apple slices and orange slices and maybe some red grapes.  Interested in more?  Check out Sidral Mundet on Facebook or follow them on Twitter.

*I received one free bottle of each flavor soda (and a really cool tote bag) to review, should I choose.  All opinions stated in this post are 100% mine.

I am sharing this post with:

When feeling blue is oh-so-good!

I'm starting to see the first of the seasons blueberries popping up at markets and roadside stands. I've also started to notice myself making more drink/beverage recipes to share. Sangria has been the latest temptation...and of course, I finally gave in! One of my sisters and my niece & nephew came to visit last weekend and we made quick work of finishing off this pitcher...but it's simple and delicious and easy to make more. Blueberry Pomgria by girlichef yield: 1 pitcher red wine- 1 bottle (preferably one with blueberry notes...like a Merlot) Sprite (or other lemon-lime soda)- 1 can Blueberry PomWonderful- ~1 c. (tricky move w/ those samples...I'm hooked!) Blueberries- big handful Other assorted fruits, sliced thin (I used oranges, apples, lemons & limes) Place sliced fruits and blueberries in bottom of a pitcher. Pour all of beverages over fruit. Refrigerate. Add more fruit to your glass and pour in the chilled Blueberry Pomgria.

Warning: This beverage is extremely easy to consume. You may want to employ back-ups in case of empty pitcher! I am sending this recipe over to Reeni at Cinnamon, Spice & Everything nice for this weeks BSI assignment: Blueberries!