Here’s the recipes for the four different sangrias that I poured at the annual Summer Sangria Spectacular!
- 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)
- 2 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
- 2 lemons
- 2 limes
- 2 oranges
- 2 c. Club soda
- Fresh mint sprigs
- 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.
- Refrigerate for several hours until well chilled, or preferably overnight, for flavors to blend.
- When ready to serve, stir in club soda and mint sprigs.