Judging by the sweet weather we had last weekend, and the hopes for more, I'm dubbing the official start of summer by proposing we celebrate all things Sangria!
The Spanish (and Portuguese) classic cocktail is basically a wine (traditionally red) and brandy (sometimes rum) based punch with a lot of fruit and a little sparkle that typically comes from a light citrus soda (Sprite) or sparkling or soda water. This formula is very easy and with your own choice of fruit, switching from a red to another style of wine or using a spirit other than brandy, you have a whole new Sangria. It's important to note, however, that because of the drink's eclectic nature, the alcohol content can vary WIDELY depending on how its made. It may taste like fruity punch, but it may knock you on your rear after two sips, so be careful.
Sangria is one of the best ways to please large crowds at a summer barbecue, and usually one of the prettiest, most enticing drinks you'll find when ordering out. Many Anchorage restaurants have options on the menu (the Glacier Brewhouse is my favorite), but if you're prepping for a home gathering I've listed some satisfying recipes below. Enjoy and salud!
Hennessy Black Apricot Sunray
1 375 ml bottle Hennessy Black
1 bottle of Chandon Brut
24 oz of Orchard Apricot Liqueur
12 oz Kern's Apricot Nectar
12 oz Fresh Squeezed Lemon Juice
32 oz Fresh Squeezed Blood Orange Juice
15-20 Apricot slices
5 thinly sliced lemons
1 blood orange, halved and thinly sliced
12 brandied cherries
In a large punch bowl or pitcher, add all ingredients and stir with ice.
Van Gogh Dutch Appel Sangria
1 bottle dry white wine
1/3 cup Van Gogh Wild Appel Vodka
1/3 cup orange liqueur
1 cup pineapple juice
1 cup fresh apple slices
1 cups fresh pear slices
1 cup fresh star fruit slices
1/2 cup lemon slices
3 T superfine sugar
Combine Van Gogh Wild Appel Vodka, orange liqueur, white wine and pineapple juice in a large pitcher. Mix in sugar thoroughly until dissolved. Add in all fresh fruit. Store in refrigerator until ready to pour. Serve over ice.
White Peach Sangria
1 bottle Pinot Grigio
1 1/4 cups Malibu Mango Rum
1 1/4 cups Hiram Walker White Peach Schnapps
12 lemon squeezes
12 lime squeezes
12 orange squeezes
2 1/2 cups lemon-lime soda
Combine ingredients in a punch bowl 3/4 full of ice.