Yes, for some odd reason, December 2oth has been proclaimed to be Sangria Day. For those unfamiliar with the drink, it is a wine punch of Spanish origin that usually consists of some inexpensive red wine, chopped fruit, a sweetener of some kind, spirits (usually brandy, triple sec, etc), spices and occasionally club soda.
recipe adapted from sangriasecrets.com
- 1 orange, sliced
- 1 lemon, sliced
- 1 lime, sliced
- 2 tablespoons superfine granulated sugar
- 1 bottle spanish red wine
- 1/2 cup cognac
- 1/4 cup orange liqueur
- 2 tablespoons orange juice
- 1 cup chilled seltzer water
Glass: Punch Cup or Wine Glass
Garnish: See above
Wash and slice fruit. Dissolve sugar in cognac and orange luqueur. Add sugar, cognac and orange liqueur and fruit to a pitcher or punch bowl. Pour in wine. Stir to mix in fruit. Chill overnight or for at least eight hours before serving. When ready to serve add in seltzer water to give the sangria some fizz. Serve with ice cubes if desired.
recipe adapted from Difford’s Guide
- 1 shot Shiraz red wine
- 1½ shot brandy
- ¾ shot Freshly squeezed orange juice
- ½ shot Apple schnapps
- ½ shot raspberry liqueur
Garnish: Quarter orange slice
Shake all with ice and fine strain into chilled glass. Garnish.
Or, since today marks the start of Hanukkah 2011, try this one out:
recipe via blogs.smithsonianmag.com
- 3 parts Manischewitz (any varietal will do, but Concord grape is the classic)
- About half a shot of brandy per serving
- 2 parts Dole pineapple-orange juice
- 1 part lime juice
- 1 part lemon juice
- 1 part seltzer water
Cut up apple, grapes, limes, lemons, oranges and put them in punch bowl. Pour wine and juices on top. Add seltzer shortly before serving.