Picture this; A boy. Sitting atop an abandoned residential apartment project. Dilapidated walls, shattered glass, aged concrete, mossy tiles, the works.
Shit la. I'm so sorry fellas for not updating in ages (months, more like.) I've been getting loads of stick for not doing so. But I'm not penning this post cos of that; I just feel this (very sudden) urge to do so. But I bet most people'd stop or given up viewing my blog anyway. Haha.
Anyways, been contributing most of my time and sweat lately towards (yes, lads) my job. Yes la, common sight, cliche way to while away the 2 months school break. But, I must say, it is definitely more than just about the money. For me, the focal reason that i chose to get myself a job is to gain (invaluable) experience. The money's a bonus and a plus point. And to broaden my views and perspectives on everday life, the rat race, the corporate ladder, internal conspiracies and disputes, the works.
And I can honestly say that through working there (La Gourmet House), I've learnt a whole new lot of things and gained knowledge and unexchangeable experiences that I wouldn't ever trade for. And I daresay that these experiences have in turn made itself into a catalyst that'll mold me; my demanour, personality, attitude (definitely and hopefully for the better) and in turn my future pathways and forays as well.
Whoo. Enough about myself and work.
Anyways, following below are the steps and stuff thet you need to make a 'cocktail' which I concocted late one night after returning from work. Yes, a wee bit of alcohol is used. Use a beer glass for this, not beer mugs or wine glasses as it needs suffificient amounts of the involved liquids.
Peach Infused Red Bubbly
-San Pellegrino or soda water (sparkling water like Perrier'd do too)
-Approx. 3 or 4 teaspoons of peach syrup (preferably Monin)
-Good red wine preferably shiraz
-Few wedges of lemon
(Shakers aren't necessary for this drink but using one will bring out the earthy flavours of the shiraz, giving the drink a fuller taste.)
Start off by filling the glass until 3 quarters with ice. Then in with the soda water. followed by the peach syrup. Stir with a bar or dessert spoon. Then the red wine, approx 2 to 2 and a 1/2 tbps or to taste. Finish off with a squeeze of lemon juice. Don't forget to stir! There you have it. Voila.
A shortcut to making this drink in the absence of Monin peach syrup and soda water is by using peach sodas. So you'd only have to use the peach soda instead of soda water and peach syrup. Glinter( a new Taiwanese brand) peach flavoured sodas will do fine.
Using soda water, peach sodas or sparkling water like San Pellegrino or Perrier will 'lift' the red wine, thus creating 'red champagne' or bubbly. (Champagnes, bubblies and bruts are normally white.)
And in the absence of shiraz wines, cabernet sauvignon, sauvignon blanc or just red table wines will do too. Note that the colour and taste won't be as intense as when using shiraz espesh in the case of it being substituted with red table wines.
This concoction tastes similar to that of a spanish local alcoholic drink called Sangria, just that Sangria is grape-based.
Watch this space lads, more recipes and concoctions coming your way. Off to work now.
Laters.
