Summer Sangria Spectacular!

sangria

Here’s the recipes for the four different sangrias that I poured at the annual Summer Sangria Spectacular!

Sparkling Sangria

  • 2 bottles of sparkling wine
  • 2 cups Presidente Brandy
  • 2 cups Triple Sec
  • Lemons, Oranges, Limes all sliced
  • Maraschino Cherries

Mix together all ingredients in a large glass pitcher and chill before serving.

Rafael Mateo’s Traditional Sangria  (Courtesy NY Times)

  • 2 bottles dry garnacha red wine
  • 1 bottle dry rosado (Spanish rosé)
  • 12 ounces orange soda (preferably a less-sweet brand such as Spanish KAS or San Pellegrino aranciata, or use Fanta)
  • 1 ounce Torres orange liqueur or Triple Sec
  • 2 ounces Romate or other Spanish brandy
  • 1 tablespoon sugar, or to taste
  • 2 apples, cored and diced, for garnish
  • 2 oranges, cut into wedges, for garnish

In a large vessel, combine all liquid ingredients. Stir with a wooden spoon. Let rest for 5 minutes. Taste, and add sugar if desired, stirring to dissolve. Refrigerate for at least four hours, preferably overnight.  To serve, fill glasses with ice. Pour 5 ounces sangria into each glass and garnish with diced apple and orange wedges.

Limoncello Sangria  (Courtesy Turniptheoven.com)

  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 cup limoncello
  • 2 bottles white wine 750 ml, such as pinot grigio
  • 2-3 cups chopped or sliced fruit
  • 2 cups club soda

Combine the sugar and water in a small saucepan. Simmer over medium-low heat until the sugar is dissolved. Transfer to a pitcher and stir in the limoncello, wine, and fruit. Chill in the refrigerator. Add the club soda just before serving.

Greek White Sangria  (Courtesy Redbookmag.com)

  • bottle dry white wine (like chenin blanc or Chardonnay)
  • 1/2 c. orange liqueur (like Cointreau or triple sec)
  • 1/2 c. Greek brandy (like Metaxa)
  • 1 c. apricot nectar
  • 1/2 c. superfine sugar
  • lemons
  • limes
  • oranges
  • 2 c. Club soda
  • Fresh mint sprigs
  1. Combine wine, liqueur, brandy, apricot nectar, and sugar in a large 4-quart glass jar and mix well to dissolve sugar. Stir in sliced fruit.
  2. Refrigerate for several hours until well chilled, or preferably overnight, for flavors to blend.
  3. When ready to serve, stir in club soda and mint sprigs.

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