Monday, June 16, 2008
How to Make Sangria
Summertime is a great time for outdoor barbecues, family reunions, graduations, weddings and any other social gathering that you can dream up. Being a bartender, I frequently get asked to provide libations for whatever events I'm invited to, and during the warm summer months, that usually means that I'm making a batch of sangria. This is a really versatile recipe, feel free to tweak it however you like to your tastes, but I think this recipe provides a great starting point, and is so easy even the most novice bartender should be able to get rave reviews on their creation. I have one rule of thumb when making sangria, thats use cheap wine and good liquor for the best possible sangria. A $20 bottle of wine will be ruined in this mixture, but cheap brandy or knock off Grand Marnier will ruin it just as quickly. Lastly, remember to keep this one refrigerated at least overnight to let the flavors get to know each other.
4 bottles cheap red wine (please find an actual varietal, not Carlos Rossi Hearty Burgundy. I like to use Charles Shaw Shiraz at Trader Joes)
6 oz Grand Marnier
2 oz VSOP level brandy or cognac ( I like Martell)
4 valencia oranges sliced thin (don't sub navels)
2 granny smith apples sliced thin
2 cinnamon sticks, broken in 1/2
9 cloves, studded onto 1 slice of apple
1 cup granulated sugar
Combine all ingredients in a large apothecary jar or punch bowl, stir to incorporate sugar into the mix, cover, refriegerate overnight before serving.
Can be cut with sparkling water 50/50 for a lighter option for guests.