For some reason this time of year, I always get asked how I make sangria. Essentially it’s wine marinated with fruits and vegetables.
There are an infinite amount of regional recipes and I think of sangria mixing as the one-pot drink. I just throw everything in one container to keep it simple, utilizing whatever seasonal fruits and vegetable that are available. You can use just about anything to make it, including vegetables!
Traditional Sangria
1-750 ml Argentinean Malbec or Favorite Fruity Red Wine
(Traditional Spanish Sangria is usually made with Tempranillo)
1/2 Cup Contreau or Triple Sec
1/4 Cup Simple Syrup
1 Orange Diced
1 Lemon Diced
1 Lime Diced
2 Apples Diced
Notes***
Put everything in a pitcher and let it marintate in the fridge for at least an hour. Do not put any ice in it. It will become dilluted. After it has marinated, serve it over ice and garnish with an orange slice.
2-Quill-Ya Sangria — this one’s ambitious
2 Cups Mezcal or Tequila (Mezcal usually has a slightly smokey flavor)
2 Cups Hum Botanical Liqueur
2 Cups Agave Nectar
2 Cups Malbec Red Wine
4 Limes Diced
1 Whole Pineapple Diced
2 Red Bell Peppers Diced
3-4 Jalapenos Diced (depending how much heat you like)
Notes***
- Several Sprigs Cilantro or Seasonal Herbs to Garnish.
- Crush and muddle all fruit in bottom of pitcher.
- Make sure all seeds are removed from fruit.
- Pour in Alcohol and stir, let marinate for at least an hour.
- Serve over ice and garnish with herbs.
- Mezcal is just like Tequila, but does not come from the Jalisco Province in Mexico.
- Hum Liqueur may be procured at Binny’s.
