Sangria Recipe

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:

————————————

You’ll Need:

1\2 a shot of Brandy – I use Napoleon Brandy.

2 Shots Triplesec

2 Apples

2 Lemons

1 orange

3 Limes

1 Pear

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

special:

*Grand Marnier

*Coconut Rum

*Midori

*Peach Schnapps

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

a pitcher

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

pitcher.

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

pitcher.

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.

 

 

Recipe for one pitcher is as follows:

------------------------------------

You'll Need:

1\2 a shot of Brandy - I use Napoleon Brandy. 

2 Shots Triplesec

2 Apples

2 Lemons

1 orange

3 Limes

1 Pear

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

special:

*Grand Marnier

*Coconut Rum

*Midori 

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

a pitcher

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

pitcher.

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

pitcher.

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. 

 

 

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3 Comments

  1. Katherine said,

    January 24, 2011 at 11:56 pm

    This sounds awesome.

    • kyoske said,

      February 15, 2011 at 8:36 am

      It is definitely a party pleaser!

  2. April 6, 2011 at 12:46 am

    […] Our friend Richard, one of the best chefs I know aside from my husband, whipped these potatoes up when I visited him and his fiance recently in good old Putney. We ate them with albacore tuna and asparagus Richard whipped up too. I helped him cook, by saying things like I think the oil’s hot enough now, I’ll refill our wine. It was all very exhausting. Apparently, when he’s made these at parties with his fiance Brian, they’ve been so popular they had to be rationed. Richard also makes a fabulous sangria. […]


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