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 Sangria
By Scott Miller
The traditional stereotype of Sangria is the
Spanish red-wine punch, served from pitchers or in punchbowls. The
reality today is a varied field of spicy to sweet,
still to sparkling, and even red to white Sangrias! In all cases however, Sangria is a
refreshing drink, now enjoyed around the world.
It is generally accepted that Sangria originated in Spain. It's
name, the Spanish word for "bleeding," was inspired by its red
color, although today Sangria is often made with white wine - which
is then known as 'Sangria Blanco'.
Sangria is typically created with a mix of wine, fruit juices,
soda water, and fruit, and is often fortified with brandy or other
liqueurs. Many people assume Rioja is the required wine for a
traditional "Sangria," but it just isn't so, any sturdy young red
wine will do.
My own favorite Sangria is a Mexican style which is made by the
glass and the wine is "layered" over a soda/lemonade
mixture. Not Spanish wine, not full of fruit, but it is made with
red wine, is cold, and very refreshing!
Every vendor and restaurateur has their own recipe, and you
should too! We have some recipes included below to get you started,
but encourage you to tweak them to suit your own tastes and mood. A
version of Sangria can be made to go with anything. Consider varying
your wine and ingredients depending on the dish, just as you do when
you are choosing any wine for a meal. When making your own Sangria,
here are some basics to keep in mind:
- quality ingredients always make the best results - use a
good quality wine, anything that you like to drink on it's own.
- if convenient, chill all liquid ingredients before starting
- adjust sugar (and any ingredient) depending on your taste
- mix ingredients in a non-reactive pot or bowl
- try to make it early and chill for a few hours before serving
- add any carbonated ingredients just before serving.
- when serving, pour into a punch bowl or pitcher full of ice
cubes, garnish with fresh fruit, and enjoy!
Sangria Recipes
You will notice great similarities through these recipes as they are
of course all variations on the basic Sangria theme. Note the common fruits, spirits and mixing
procedures. Then go create your own!
My Favorite Sangria Recipe
2 bottle of inexpensive red wine (one cab, one merlot)
juice of
2-3 fresh squeezed oranges
juice of 2-3 fresh squeezed limes
juice of
2 fresh squeezed lemons
1 liter bottle ginger ale
1 liter bottle club soda
1/3 cup brandy or gin
1+ handful strawberries, cut in half
1 orange sliced to float in final pitcher
Chill liquid ingredients (in fridge or icebox). Mix, add ice and
serve. Better if can let sit one hour or more before serving.
Simple Sangria
1 bottle Rioja
2 cups ginger ale (or Sprite/7-up)
2 cups orange juice
1/4 cup brandy
1/2 cup Triple Sec
1 orange, sliced up
Mix all together, and let sit in a fridge overnight. The next
day, pour some over ice cubes and toss in a garnish of fresh fruit.
Enjoy!
The World's Best Sangria
according to source
http://www.webtender.com/db/drink/1234
1.5 L Red wine (Cabernet Sauvignon)
1 cup Sugar
3-4 oz plain Brandy
1 large Lemon, sliced
1 large Orange, sliced
1 large Apple, cut into thin sections.
Mix all ingredients together in a large container, stir, and let sit for
18-24 hours. Yes, I know that's a LONG time, but it's well worth the
wait. A much more delightful sangria is produced when the fruit
juice blends with the wine by osmosis than by stirring. (By the
way, you should let it sit in the refrigerator during this long
interim). When you are ready to drink it 18-24 hours later, stir
it up again, and add sugar or brandy to taste, it should be fairly
strong and fairly sweet, almost syrupy. Then, cut the mixture with
some sort of bubbly water, orange or lemon flavored if possibly,
but plain bubbly water is fine, until it seems to have a thinner,
more wine like consistency. Drink and enjoy!
No Alcohol Sangria
4 cups cranberry juice
1 cups fresh grapefruit juice
1 cups fresh orange juice
2 cups club soda
2 oranges - sliced into thin rounds
3 green apples - sliced thin
2 lemons - sliced thin
Combine all ingredients in a pitcher. Cover and let sit,
refrigerated for a few hours or overnight.
Enjoy!
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