Making Sangria and My Special Technique
In honor of the holiday weekend and the forthcoming warm weather (ahem, warm weather, did you hear me? you may arrive now!), I wanted to share a fun beverage with you today. I have a special place in my heart for sangria and I’m on the search for a perfect recipe. This one was pretty darn good and there wasn’t a drop left.
But before I give you the recipe, I want to impart some of my sangria knowledge onto you, dear readers.
My first encounter with sangria was brief but memorable: my sophomore year in college, one of my roommates in the sorority house drank a wee bit too much sangria one night and came stumbling in the door with red liquid stains down her front. That night I only saw the sangria coming up, not going down.
The good news is that it got better from there. During my junior year, I was abroad in London and took a trip with some friends to Spain and Portugal. Ah, now there was some good sangria. Cheap, strong and filled with fruit! On one particular evening in Lisbon, a friend and I happened upon a tiny, hole-in-the-wall bar with an enormous vat of sangria from which glass after glass was being filled. As we found a table and ordered drinks – sangria, of course! – we were presented with a mounding bowl of freshly popped popcorn that was on the house and apparently in unlimited supply. What could be better?
For the remainder of the night, we contented ourselves with sangria and popcorn galore! But the most significant event of the evening was when we devised a special technique for getting the fruit from the bottom of the glass into our mouths. This technique is called: The Stab and Grab.
It’s quite simple actually, I’m really just proud of the name! When most of your sangria has been drunk, use your straw to stab the fruit, which you can then relay to your mouth. Pretty nifty, eh? And so, whenever I drink sangria, whoever I am drink with bears the pleasure of hearing this story – regardless of how many times they’ve heard it before (poor R, he gets it a lot!). And even though it’s not quite Happy Hour time right now, you too can pretend that we are slightly inebriated together, swapping sangria stories.
Thank you for indulging my nostalgia. And now, I present to you my sangria recipe. Enjoy and have a great holiday weekend!
4 bottles dry red wine
1 C. brandy
1/2 C. sugar
1 oranges, sliced with rind
1 lemons, sliced with rind
2 apples, sliced with skin
2 cinnamon sticks
Mix all ingredients in a gallon pitcher or punch bowl. Let flavors blend for several hours. Serve over plenty of ice.
Note: Although this recipe makes 1 gallon of liquid, you will need a larger pitcher than 1 gallon, after you add all of the fruit. Be prepared with multiple pitchers or a large punch bowl.