Summer Means Sangria July 27, 2009Posted by alwaysjan in Recipes.
Tags: Drinks, Entertaining, Recipes, Sangria, Summer drinks, Summer Entertaining
My first experience with sangria put me off the stuff for 20 years. My college roommates, Mary and Elisse, mixed up a batch in the bathtub of our apartment for a party. It was either one very small bathtub or one very big party. Gallons of cheap jug wine with apples bobbing and orange slices floating on top. What was that subtle aftertaste – Ajax?
But my husband Richard makes killer sangria, which is what you get to drink if you come to my house. Richard’s one of those people who doesn’t need a recipe. A little bit of this. A little bit of that. He’s an alchemist in the kitchen.
Since I do need a recipe, when he made sangria the other night, I made him stop and measure everything he was “throwing” into the mix. According to Richard, the exact amounts aren’t all that important “because alcohol covers up any indiscretions.” He also said when it comes to ingredients, the cheaper the better.
We tried the sangria at Gus’s the other night, and I dare say it was just a notch above Richard’s. But my alchemist quickly figured out they’d added some Southern Comfort, though the waitress said she’s wasn’t allowed to tell what was in it. So that’s the newest addition to the recipe and it rocks. One pitcher serves 6 (at two glasses apiece). The pitcher goes fast, so you might want to have ingredients for more than one batch.
1 bottle red wine (cheaper the better)
2 oz. Triple Sec
2 oz. brandy
1 oz. Southern Comfort
10 oz. seltzer
1/3 c. sugar
fresh mint (optional, but it’s dang good)
In a cup, combine 1/3 c. sugar and 1/3 c. water. Put in microwave until sugar dissolves and forms “simple syrup.” Add to pitcher along with the juice from 1 orange (seeds removed), brandy, Triple Sec, Southern Comfort, red wine, and seltzer.
Slice 1 orange, then cut slices into quarters
Slice 1 apple, cutting away midsection with seeds
Add fruit, lots of ice, and a sprig of fresh mint. Enjoy!
Photo Credit: Jan Marshall