Apr 28, 2008 9:35 AM - jwhite6114 (New Thread created)
jwhite6114 wrote:So whether or not you're interested in using Rock Hollow to make sangria, just want to see some different recipes, or have questions about making sangria, it seems the right time of year to have a dedicated discussion on this drink.
I, for one, have had some excellent sangrias in the past, and would love to learn more about it for making killer summer drinks.
Apr 28, 2008 9:14 AM – MarkDaSpark into Rock Hollow Wine & quoted by jwhite6114 into Sangria Thread
smlauren wrote:Spanish Sangria
1 bottle Spanish Grenache wine
2 oz Spanish brandy
2 oz Cointreau
2 oz peach liqueur
1 peach, 1 green apple, and 1 orange, all peeled and diced
1 pinch ground cinnamon
6 oz orange juice
4 oz Sprite or 7UP
Soak the fruit in the liquors for up to a day. When ready to serve, add wine, cinnamon, orange juice and soda. Pour over ice into tumblers.
Half a bottle of good Spanish red wine
Juice of 3 limes
The peel of one lime, grated
2 tbsp sugar
Combine in a pitcher with a dozen ice cubes, and let sit until all the ice is melted.
I believe this is the receipe that TMR gave us before. I saved it to try, but haven't yet.
“The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that's impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you'll have to switch to a large punch bowl in place of the pitcher. An inexpensive Merlot is the best choice for this recipe.
2 large juice oranges , washed; one orange sliced; remaining orange juiced
1 large lemon , washed and sliced
1/4 cup granulated sugar
1/4 cup Triple Sec
1 bottle inexpensive, fruity, medium-bodied red wine (750 milliliters), chilled
1. Add sliced orange, lemon, and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately."
Substitute fine sugar in place of granulated sugar (trust me when i tell you that it makes all the difference in the world) as well as the Poesía in place of the Merlot & voilá, you’ve got one kick-ass Sangría. of course, if you’ve ever made Sangría, then you know that you can’t actually pass judgment on it until it has “fermented” (so-to-speak) for at least a couple of hours. And so i waited.
Note: PolarBear22 posted this in response to TMR’s recipe …
Our recipe is similar. No sugar, and add 2-4 ounces of brandy. Goes fine with either red or white wine.