Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Ah, brunch. People go bonkers for brunch. Say the word “brunch,” and your friends will say things like, “Yeah! Great! Let’s do it!” Unless they have kids, in which case they’ll look sort of morose, because instead of going to brunch with you they’re going to be at a birthday party for 5-year-olds. But that’s the human condition: Sunday-morning cocktails, then offspring, and finally death.
Be that as it may, in terms of drink options, folks tend to default to one of three things: a Mimosa, usually made with some Minute Maid and a bottle of random sparkling wine that someone brought over six months ago; a Bloody Mary (which I’m not knocking at all); or Champagne. Yet because life is short and the human condition is dire, why not experiment while you still have a chance?
The following is a guideline, since everyone pretty much has their own sense of what a proper batida ought to be: 2 ounces cachaça (Beleza Pura is very good), 1/2 cup strawberries (fresh or frozen), 2 ounces sweetened condensed milk, 1/2 teaspoon sugar (or to taste), 1 cup ice. Put in blender, blend, drink.
Brunch Wine: Moscato d’Asti
(When peaches and nectarines are in season, by the way, here’s an excellent variation: Peel and slice peaches/nectarines, put them in a bowl, top with Moscato d’Asti, chuck the bowl in the fridge for an hour or two, then serve the macerated fruit along with chilled glasses of the same wine.)
Brunch Beer: Belgian Lambic Ale
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