Did you know that Boston has the highest per capita consumption of ice cream of any city in the U.S.? Here in Provincetown, we are not technically Bostonians, but we are just across the Bay (and only a ferry ride away!) and so
It has been a cold March here in Provincetown. Spring is always a bit of a toss up on Cape Cod. You never know what kind of weather you are going to get. 40s, raw and rainy? 60s, sunshine and clear blue skies? This year, unfortunately, it’s been in the 40s and just shiver your bones cold. But as it is almost April, things are looking up.
The lounge will be open in just a couple weeks (April 12!) and we are bustling and busy getting ready. We are revamping our cocktail menu and brainstorming ideas for the new season. It’s a fun time of year. Outside, the daffodils are just emerging out of the dark, wet soil and there is hope that it will be warm again. Yes, it will! I love planning for the new season and daydreaming about summer.
In the spirit of spring, I’m posting a recipe for one of our beloved “greatest hits” at the lounge: our sangria. Let’s toast to a new summer and a new season. It is almost here!
Rosé Sangria with Pineapple and Guava
Recipe by Diane Rossen Worthington, as appeared in Bon Appétit, June 2009
1 750-ml bottle rosé
4 6-ounce cans pineapple juice
2 11.5-ounce cans guava nectar
4 cinnamon sticks
2 cups cubed fresh pineapple
2 oranges, halved through stemmed, thinly sliced crosswise
Mix first 5 ingredients in large pitches. Set 12 orange slices aside for garnish; add remaining orange slices to pitcher. Cover and chill at least 6 hours or overnight. Fill tumblers with ice. Pour sangria over. Garnish with orange slices and serve.