There are two, no, wait, three problems with Sangria. One: too often when you get it out, it’s an ugly mess that’s been sitting in some bar fridge, aging in a way that kills the brightness and mucks the flavor. That’s the biggest problem, but also easily solvable (make your own! Or go somewhere that makes it with care). The second problem is that most folks restrict it to only the summer months, but a rich, red-wine-based Sangria in the fall (and even winter) months helps deliver citrus and taste and a refreshment that adds a smile to the season/s. Third, when people do make Sangria at home, they don’t use this old family recipe of mine. Too snooty of me, saying that? Maybe. You can either tut-tut me, or make this recipe – I think you’ll act properly. Because you’re a problem-solver!
And while you’re thinking, put your peepers on this groovy Sangria photo from my pal Sara. If that doesn’t get you craving Sangria, well, I’m not sure what to think of you.
Sangria, recipe from Wine Cocktails
1 orange, cut into wheels
1 lime cut into wheels
1 lemon cut into wheels
6 ounces simple syrup
4 ounces freshly-squeezed orange juice
2 ounces freshly-squeezed lime juice
1 bottle dry red wine, a Pinot Noir works well, but experiment
6 ounces brandy
Other fresh fruit for garnishing (oranges, limes, lemons)
1. Place the orange, lemon, and lime wheels and simple syrup in a large glass pitcher. Muddle well with a muddler or wooden spoon.
2. Add the orange juice and lime juice, and muddle just a touch more.
3. Add the red wine and the brandy, and stir well (bring a guest stirrer in if needed). Place the pitcher carefully in the refrigerator for two hours or more, but no longer than a day.
4. Add ice until the pitcher is full, and stir slightly. Pour into six stemmed wine glasses or goblets and garnish with fresh fruit.