P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Holiday Sangria


HOLIDAY SANGRIA
PF Chang's China Bistro Copycat Recipe

Serves 1

1 oz Absolut Mandrin
2 oz Merlot
1 oz Fresh Squeezed Orange Juice
1 oz Cranberry Juice
0.5 oz Pure Cane Syrup

Fill a wine glass with 3/4 ice and set aside. In an empty pint glass (mixing glass) add mixers. Add liquor and wine. Use an empty mixing tin and roll ingredients back and forth from glass to tin without connecting the tin and glass, roll 4 times with the drink ending in the pint glass. Pour over iced wine glass (top with ice if needed).

Garnish:. Drop in 2 slices of strawberry, 2 orange moons. Drop on top 1 Bada-Bing Cherry. Hand-grate cinnamon on top (pass cinnamon stick over grater 4 times).

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