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Berry New Sangria |
| Large glass pitcher, ice | |
| Prepare the day before serving | |
| 750mL Dry Red Wine 2 1/2 oz. Peach Schnapps 16 oz. cran–raspberry juice 3 oz. raspberry puree, sweetened 3 oz. strawberry puree, sweetened 1 1/2 oz. grapefruit juice 1 1/2 oz. orange juice 2 oz. lemon sour mix Combine ingredients and refrigerate overnight. Prior to serving, stir thoroughly and transfer to a glass pitcher. Serve over ice and garnish with freshly cut lime, lemon and orange wheels. Makes 6–8 servings |
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Blanc Sangria |
| Large glass pitcher, ice | |
| Prepare the day before serving | |
| 64 oz. Dry White Wine 13 oz. Pisco Brandy 1/8 cup cardamom seeds 1 cup crushed green grapes 1 lemon cut into thin slices 4–5 sprigs lemon thyme 2 oz. fresh lemon juice 4 oz. simple syrup Combine ingredients and let steep, refrigerated for about 24 hours. Before serving, strain off most of the solids, leaving some for visual effect. Stir thoroughly and transfer to a glass pitcher. Serve over ice in a tumbler or wine glass. Garnish with fresh berry skewers. To keep cold, freeze a portion of the Sangria in an ice tray and add to pitcher before serving. Makes 10–12 servings |
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Campari Sangria |
| Large covered jar | |
| Steep in jar | |
| 2-750mL bottles of red wine 12 oz. Campari 12 oz. Cointreau 6 oz. fresh lemon juice 8 oz. simple syrup 12 oz. fresh orange juice 2 broken cinnamon sticks Refrigerate 24 hours 3–4 lemons cut into thin quarters 3–4 small oranges cut into thin quarters 12 strawberries, stems removed and sliced Top off with lemon–lime soda Combine all ingredients and let steep for 24 hours. Stir thoroughly then transfer to a glass pitcher. Add sliced fruit and serve over ice. Makes 10–12 servings |
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Granada Sangria |
| Wine glass, ice | |
| Pour into an iced mixing glass | |
| 1 oz. La Pinta Pomegranate Tequila 1 1/2 oz. Red Wine 1/2 oz. Peach Schnapps 1/2 oz. Vodka 1/2 oz. Triple Sec 1 oz. cranberry juice 1 oz. fresh orange juice Shake and strain |
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Margarita Sangria |
| Large glass pitcher, 1/4 full with ice | |
| Build in pitcher | |
| 20 oz. Dry Red Wine 12 oz. Gold Tequila 5 oz. Triple Sec 5 oz. Peach Schnapps 1 oz. agave nectar 2 oz. fresh lime juice 4 oz. orange juice 4 oz. lemon sour mix Stir thoroughly Float lime, lemon and orange wheels Serve over ice Makes 6–8 servings |
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Nacional 27s White Sangria |
| Large glass pitcher, ice | |
| Prepare the day before serving | |
| 58 oz. Sauvignon Blanc Wine 9 oz. DeKuyper Peachtree Liqueur 5 oz. Pisco Brandy 3 oz. simple syrup 6 oz. fresh lemon juice 3 cinnamon sticks 2 naval oranges, sliced 2 Granny Smith apples, cored and sliced San Pellegrino Sparkling Water Combine the ingredients–except the San Pellegrino–in a container and let steep, refrigerated overnight. Prior to serving, stir thoroughly and transfer to a glass pitcher. Serve over ice in a wine glass, add a healthy splash of San Pellegrino and garnish with an orange wedge. Makes 10–12 servings |
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New World Sangria |
| 2 wine goblets or house specialty glasses, ice | |
| Pour into an iced mixing glass | |
| 5 oz. Dry Red Wine 3/4 oz. Peach Schnapps 3 oz. Brut Champagne 3/4 oz. cranberry juice 3/4 oz. grenadine 3/4 oz. Roses Lime Juice 1 oz. orange juice 1 1/2 oz. lemon sour mix Shake and strain Float 3/4 oz. Creme de Cassis Lime, lemon and orange wheels garnish Makes 2 servings |
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Pomegranate & Peach White Sangria |
| Large glass pitcher, ice | |
| Prepare the day before serving | |
| 26 oz. New Zealand Sauvignon Blanc 8 oz. Cointreau 8 oz. pomegranate juice 7 oz. pureed fresh peaches 6 oz. guava nectar 4 oz. fresh orange juice 2 oz. simple syrup 1 peach, cut into slices 1 orange, cut into slices 1 lime, cut into slices Combine the ingredients—except the sliced peaches—in a container and let steep refrigerated overnight. Prior to serving, add in the sliced peaches, stir thoroughly and transfer to a glass pitcher. Serve over ice and garnish with freshly cut orange, lime and lemon slices. Makes 6–10 servings |
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Raspberry Sangria |
| Large glass pitcher, ice | |
| Prepare the day before serving | |
| 26 oz. Dry Red Wine 16 oz. orange juice 16 oz. Brandy 4 oz. simple syrup 8 oz. agave nectar 12 oz. fresh lime juice 14 oz. fresh lemon juice 16 oz. pomegranate juice 4 oranges, cut into slices 2 lemons, cut into slices 1 cup fresh raspberries 1 cup fresh blackberries 1/2 cup fresh blueberries Add 750mL Champagne prior to service Combine ingredients—except the berries—in a container and refrigerate overnight. Prior to serving, add in the fresh berries, stir thoroughly and transfer to a glass pitcher, adding the Champagne. Serve over ice and garnish with freshly cut fruit wheels. Makes 10–12 servings |
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Rosemarys Red Sangria |
| Large glass pitcher, a quarter full with ice | |
| Prepare the day before serving | |
| 50 oz. Dry Red Wine, light– to medium–bodied 13 oz. Dry Sparkling Wine 10 oz. Brandy 4 oz. fresh lime juice 4 oz. ruby red grapefruit juice 4 oz. pomegranate juice 6 oz. simple syrup 16 oz. fresh orange juice Combine ingredients in a container and let steep, refrigerated overnight. Prior to serving, stir thoroughly and transfer to a glass pitcher. Serve over ice and garnish with fresh orange slices, grapes and lime wheels. Makes 12–14 servings |
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Rosemarys White Sangria |
| Large glass pitcher, ice | |
| Prepare the day before serving | |
| 26 oz. Dry White Wine 13 oz. Dry Sparkling Wine 4 oz. Marie Brizard Apry 16 oz. white grape juice 16 oz. white peach juice 1 peach, cut into wedges 2 apricots, cut into wedges 1 small bunch green grapes Combine the ingredients, except the fruit, in a container and let steep, refrigerated overnight. Prior to serving, stir thoroughly and transfer to a glass pitcher. Serve over ice and garnish with the freshly cut peaches, apricots and grapes. Makes 6–10 servings |
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Sangria |
| Wine glass or goblet, ice | |
| Build in glass | |
| 4 oz. Dry Red Wine 3/4 oz. Peach Schnapps 3/4 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 |
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Sangria de Martinique |
| Large glass pitcher, ice | |
| Prepare the day before serving | |
| 26 oz. Dry Red Wine 10 oz. Clement V.S.O.P. 10 oz. Clement Creole Shrubb 2 oz. simple syrup 4 oz. agave nectar 6 oz. fresh lime juice 7 oz. fresh lemon juice 8 oz. fresh orange juice 8 oz. pomegranate juice 12–15 fresh raspberries 10–12 fresh blackberries 1 lemon, cut into slices 2 oranges, cut into slices 1–750mL chilled brut Champagne Combine the wine, spirits and juices in a container. Muddle the berries, simple syrup and one of the sliced oranges in a bowl. Strain the fruit mixture through a fine mesh sieve in with the other ingredients. Let steep, refrigerated overnight. Prior to serving, add in the sliced fruit, stir thoroughly and transfer to a glass pitcher. Serve over ice, add a long splash of chilled brut Champagne and garnish with fruit slices. Makes 6–10 servings |
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Sangria y Toro |
| Large glass pitcher, ice | |
| Build in pitcher | |
| 13 oz. Torres Spanish Red Wine 2 1/2 oz. Torres Gran Reserva Brandy 2 oz. Gran Torres Orange Liqueur 1 oz. simple syrup 2 oranges, quartered 1 lemon, quartered Muddle the orange and lemon slices with simple syrup in an empty bowl and then pour contents into an iced glass pitcher. Add the red wine, brandy and orange liqueur and stir thoroughly. Serve over ice and garnish with freshly cut orange lemon and lime slices. Makes 4–5 servings |
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Sangrita Mix (1) |
| Pitcher, 1/4 fill with ice | |
| Build in pitcher | |
| 2 oz. Tabasco or Cholula Hot Sauce 1 oz. fresh lime juice 7 oz. orange juice 2 oz. grapefruit juice 1 tsp. salt 2 tsp. fresh ground pepper 15 oz. tomato juice 1 jalapeno, cut in 1/2 with seeds |
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Sangrita Mix (2) |
| Pitcher, 1/4 fill with ice | |
| Build in pitcher | |
| 1 cup tomato juice 1 cup orange juice 4 oz. grenadine 4 oz. fresh lime juice 5 oz. Worcestershire Sauce 1/2 tsp. black pepper 1 tsp. salt 12 dashes Tabasco Sauce 1 tsp. red onion, grated 1 pinch allspice Stir gently and refrigerate |
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Spanish Kitchens Red Sangria |
| Large glass pitcher, ice | |
| Prepare the day before serving | |
| 66 oz. Dry Red Wine 9 oz. Presidente Brandy 9 oz. Cruzan Citrus Rum 1/4 oz. whole cloves wrapped in a coffee filter (remove after 24 hours) 6 oz. canned mandarine oranges (with syrup) Combine ingredients in a container and let steep, refrigerated for 24 hours. Prior to serving, remove the wrapped cloves, stir thoroughly and transfer to a pitcher. Serve over ice and garnish with Sangria–steeped fruit. Makes 10–12 servings |
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Spanish Kitchens White Sangria |
| Large glass pitcher, ice | |
| Prepare the day before serving | |
| 6 liters White Wine 16 oz. Cruzan Pineapple Rum 16 oz. Cruzan Orange Rum 16 oz. DeKuyper Tropical Pineapple 4L lemon–lime soda 5 green apples, cut into 12 pieces 5 oranges, cut into 12 pieces 1 pineapple, peeled, cored and sliced 2 cinnamon sticks Combine ingredients, including the fruit, in a container and let steep refrigerated overnight. Prior to serving, stir thoroughly and transfer to a pitcher. Serve over ice, leaving room for a garnish of a scoop of the sangria soaked fruit. Makes about 3 gallons |
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Spicy Maria Sangrita |
| Salt rimmed house specialty glass, ice | |
| Build in glass | |
| 1 1/2 oz. Tequila 1/2 oz. fresh lime juice 2 pinches salt 2 pinches black pepper 1/2 tsp. grated red onion Fill with Sangrita Mix Lime wedge garnish |
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September 7, 2011
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