The first time I had sangria was on a beach in France when I was 15. Fruity, fortified wine, topless women, sand, the Mediterranian sea…what’s not to love about that? I’ve been a fan of sangria ever since.
If you’ve had sangria bought in the store…I’m sorry for you. You should know better. Mine’s better, but it’s a bit dangerous. When we first bought our home, we had an open house, and I caught my neighbor trying to serve some to his grandson (he thought it was punch). Be warned if you serve this at a party: you’ll likely end up with people sleeping on your lawn.
All I’ve got to say is that those of you that read this better not start skipping my parties, and give credit where it’s due when you serve it. 🙂
Oh, and as a bonus, a little cranberry drink I blended up last night.
10 liters medium body red wine–I usually use Franzia boxed. One box of their “chillable red” and one of Chianti.
About 1/2 – 3/4 liters gold rum (Cruzan works great)
1/2 bottle blue curacao
1 large can frozen orange juice (plus the water to make OJ)
Sugar to taste (err on the side of “not quite sweet enough” until you’ve let it sit for a couple of hours)
Add thinly-sliced and quartered oranges & limes, plus red grapes.
Let sit overnight (preferably where your dog can’t get to it)
Add ice just prior to serving (obviously, enough to make it cold). We often serve this at Halloween, so we use dry ice for the “double, double, toil and trouble” effect.
OK, technically it’s not a daiquiri since it doesn’t have any rum or lime in it. But it’s a lot easier to say “holiday daiquiri” than “frozen cranberry cocktail and cognac with spices,” plus it just sounds better.
1/4 blender ice
1/2 blender frozen cranberry sauce (preferably some made with oranges). And if it’s from a can, please turn in your apron, along with the remaining dregs of your pride, and exit the building.
1/8 blender cognac or brandy
1/8 (or so) blender sprite (or similar)
2 Tbsp. cardamon
1 Tbsp. cinnamon
Blend. Drink. Be merry.