In honor of it being New Year’s Eve I have, once again, made Sangria as my official party drink. The last time I posted the recipe I was in Texas and writing on my Xanga. I find it annoying to troll through my archives to find it, and so I’ve decided to update the recipe. It should be noted that when I made Sangria in TX and AR, I used Mogen David Concord Grape Wine. For some reason that wine is difficult to find here (probably because it is essentially alcoholic grape juice.) So here is my updated recipe:
Recipe for one pitcher is as follows:
1\2 a shot of Brandy – I use Napoleon Brandy.
2 Shots Triplesec
2 Bottles of $3 buck chuck from Trader Joes
*The following ingredients are optional. I normally
use one of the following per pitcher to make it taste
You can add a shot of any of the three liquors to the
batch for an extra kick of flavor. ONLY USE ONE!
OTHERWISE THE GUESTS WILL BE ON THE FLOOR!
What to do:
1. Start by pouring the shots of Brandy & Triplesec into
2. Cut up the apples & pear into thin slices (Sangria
normally has fruit floating in cups which the guests
eat after finishing their drink.)and put them in the
3. Cut 1 lemon and one lime in 1\2 and try and get
just squeeze the juice into the pitcher. I always pick
out the seeds before they fall into the pitcher.
4. Slice the remaining lemons and lime very thinly
(Like a garnish for a drink) and add them to the
5. Juice 1\2 the orange into the pitcher and put the
other 1\2 of the orange slices into the pitcher.
6. If you are adding any of the additional shots this is the time to add them.
7. Pour the wine over all of it, and then stir with a plastic spoon. DO NOT USE A WOODEN SPOON! If you use a wooden spoon the Sangria will take on a wood flavor, which is not appetizing!
9. Refrigerate for AT LEAST 8 hours. I normally just
make it the day before.