Monday, July 12, 2010

Homemade Sangria

As mentioned in my previous post, cinnamon sticks are a key ingredient to really delicious sangria. (Whole cinnamon sticks are best, but a dash of ground cinnamon will work in an emergency situation).

There is no "right" way to make sangria. Every glass of sangria I've tried has been slightly different, and some have been much better than others. I can tell you one thing for certain: stay away from bottled sangria and make your own. It's guaranteed to be better.

I have yet to come up with a "perfect" sangria recipe, since (as I mentioned), each one is slightly different than the one before. However, after inquiring with a few bartenders in Spain and Portugal, I have come to the conclusion that I prefer Portuguese sangria.

Here are some of the key ingredients...these are guidelines only - the quantities are up to you! Keep in mind that the quality of each ingredient used will affect the taste of the final product.

Portuguese Sangria

-1 bottle of red wine (preferably something from a warm climate such as Spain, Portugal or Chile). Keep in mind, the better the wine, the better the sangria. However, don't go crazy and use your best bottle, since it's ultimately being mixed with pop - or "soda" to any American readers out there!)
-1/2 bottle (more or less, depending on preference) of 7-Up, Sprite or Gingerale. You may have to experiment, as they have slightly different flavours. I usually use Spritz Up!
-shot of brandy
-shot of Triple Sec
-shot of Porto wine, if available
-shot of Martini Rosso (vermouth)
-orange slices
-lemon slices
-apple slices (finely chopped)
-2 cinnamon sticks

Although this is straying from the traditional sangria recipe, feel free to add any other fruit you wish. I have tried delicious sangria with blueberries (strawberries and blackberries work too), red grapes and even kiwis. Remember to chop fruit into small chunks so that it fits in their glass. I prefer to remove the rinds of orange slices so that guests can eat the fruit easily with a spoon!


Mix together all ingredients except the7-Up/Sprite/Gingerale, and let sit for several hours, or preferably overnight. This will allow the wine and cinnamon flavours to seep into the fruit and vice versa - this is key to delicious sangria. Add the pop just before serving, and stir. Serve in a big bowl with a ladle to facilitate fruit-scooping.

Cheers, santé, salute, salud...and saude!

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