Thursday, December 09, 2004

Sangria

Teresa Nielsen Hayden has a recipe for Chatham County Artillery Punch that sounds promising. Reading it reminded me that I've never posted the recipe for Sangria that Elvira and I have fine-tuned over the years. So here it is:

Sangria

  • 1 magnum of red wine (cheap wine works well but not too cheap. A good $8-10 bottle will do. We like Concha y Toro)
  • 1 pint bourbon or spiced rum (The Captain does nicely)
  • 1 can each, frozen concentrate lemonade and limeade
  • mixed fruit, seasonal
  • about a quart of cold water
  • sugar to taste
Ideally, the fruit should soak overnight in the rum or brandy but if you're making this last minute, it's not required and doesn't diminish the taste.

Mix the lemonade/limeade with water and then add to the wine in a large pot. Pour in the rum or brandy (if you've decided not to soak the fruit). As fruit goes, lemons, limes and oranges are practically a necessity. Grapes are nice. Cherries are preferable.

Obviously, you need to refrigerate the brandy and fruit if your soaking them overnight. The whole concoctive should be refrigerated until served.

This goes great at parties but if you want to make a small, cheap and dirty batch for just lounging around on a Saturday night, omit the fruit, use smaller cans of concentrate lemon and limeade and whatever left over wine and rum/brandy you have on hand.

Generally, we serve this at Halloween parties, or summer get togethers but there is absolutely no reason it can't be served at Christmas or New Years. Oranges and cherries would be lovely this time of year, whereas pineapple and grapes go nicely in warmer months.

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