Sangria has to be one of my favorite summer drinks. I think it’s because it is as unsophisticated, unpretentious as an ice cold beer and yet as elegant as afternoon tea . The humble ingredients, the simplicity in its making and casual, “laissez-faire” style of serving gives many of us permission to serve it without having to worry about the correct “wine etiquette” if you will. I have no issues with wine etiquette, having said that, there’s a time and place. A pool party, BBQ’s or a casual afternoon lunch on the porch calls for something that may be served even in a plastic glass. There I said it. You can serve this in a plastic glass and not be “shunned.” And why not? It’s probably next to your patio dinnerware which may be (like my own), made of plastic. Along side a summer salad or afternoon antipasto, it is the perfect accompaniment.
There are many recipes out there that you can find, but I have a trusted favorite that I have used, even this past weekend for a pool party. (This makes for a great hostess gift as well, I might add). Without further adew, here is my time tested Sangria…originally discovered and tested in Costa Rica, but this recipe orginates in Spain…at least that is what I was told while visiting San Juan, Costa Rica on a trip many years ago.
Simple Sangria (Serves 2 Thirsty drinkers or 4-6 moderate drinkers)
-1 bottle of red wine (You can use a cheap bottle of wine as do many people here, or if you would like to stay true to the recipe, select a Tempranillo (there-6 t are a few selections from Spain that are great)
-1 bottle of sparkling orange or tangerine beverage (this is simpler than using club soda and juice)
-3-6 Tbsp of cane sugar (start with 3, adjust to taste here0
-3-4 oz of cointreau or triple sec( optional: I don’t add liqueur and it still tastes great, if so, reduce the sugar to taste)
-dash of nutmeg
-1 orange sliced
-1 peach diced
-1 apple diced
-2 cups of ice
Pour all ingredients into a pitcher and refrigerate. Serve chilled, even in plastic cups if you like.
Recipe: Vinnie Recile
Photo credit: The Culinary Geek – (Flickr)