January’s Cocktail Party
Wine glass or goblet, ice
Build in glass
4 oz. Dry Red Wine
3/4 oz. Peach schnapps
2/4 oz. simple syrup
1 oz. fresh lime juice
1 1/2 oz. orange juice
1 1/2 oz. lemon sour mix
Lime, lemon and orange wheel garnish
Lime wheel
Lemon wheel
Orange wheel
Blackberries
Strawberries
Grapes
History, Notes and Interesting Facts
When you turn up the thermostat and crank up the thirst, few libations are more satisfying than Sangria. It is essentially a punch, an extraordinary blend of wine, fresh fruit and an assortment of spirits and liqueurs. There isn’t one definitive version of the Sangria. It is a drink perfectly suited for individuality and an artisan’s touch. Often served in a pitcher, Sangria can also be made in single servings.
This light, thirst-quenching classic is typically made with a moderately priced red wine. The famed wines from the Rioja or Penedes regions of Spain are quite appropriate, as are California Zinfandel or Cabernet Sauvignon. In fact, wine choices are limited only by availability and personal preference.
The Sangria is a forgiving concoction, so you can’t go too far astray. The Sangria’s wine and fruit base makes a wonderfully hospitable environment for many different spirits, liqueurs and fortified wines. All-stars such as Cointreau, crème de cassis, peach schnapps, apricot liqueur, Chambord, fraise and numerous of their ilk are used in Sangrias. Along with the Sauvignon Blanc, Chardonnay, or Pisco, a Peruvian brandy.
Most seasonal fruits make excellent additions in Sangria. Especially suitable are the citrus fruits, such as oranges, lemons, and limes. Their high acidity offsets the drink’s natural sweetness and keeps the other fruit in the drink from discoloring. Also popular are fragrant fruit and berries, such as peaches, nectarines, blackberries, strawberries and pitted cherries, as well as apples, pears, or grapes.
Muddle the fruit along with sugar or simple syrup before adding in the other ingredients. It is also highly advisable to let the Sangria steep so the flavor of the wine, fruit and spirits has time to become fully integrated. If you make Sangria in advance, add soft fruit, such as pears and strawberries, just before serving to prevent them from getting mushy.
