Today is national Sangria Day! Lucky for you, the first time I was in Spain I went on a mad hunt for the best tasting sangria. After spending months sampling, my girlfriend and I finally found a sangria that stood out superbly. We frequented the local bar several times before approaching the barman with a recipe request. David (pronounced Da-VEED) happily obliged and even wrote down the ingredients on a napkin. The napkin has a place of honor in my recipe folder and the sangria gets rave reviews every time. To commemorate the occasion tonight I'm going to make Spanish food and my super popular sangria (I recently made this at a holiday party and it got rave reviews!). For the recipe
Sangria Recipe courtesy of David, a Spanish barman at a random bar in the Juderia in Cordoba, Spain 2 bottles +2 cups of inexpensive red wine (ex. Charles Shaw from Trader Joe's) 5 cans Pellegrino Limonata - If you can't find Pellegrino Limonata you could make it with fresca or squirt. One time I even used sparkling water. In Spain they use Fanta Limon and in my opinion the best substitute is the Pellegrino Limonata. 2 1/2 cups Dark Rum 1 cup Cointreau (or Triple Sec) 1/2 cup Apple Schnapps (I have substituted peach and that's good too) 4 tsp sugar Ice Chopped fruit, such as apples, oranges, lemons-use what's in season Cinnamon Sticks
- Fill a large pitcher or punch bowl 2/3 full with ice. Add wine and Pellegrino Limonata.
- Add in liquors, fruit, sugar, and cinnamon sticks. Stir vigorously with a wooden spoon.
- Test taste. If not sweet enough add another tablespoon of sugar. If it tastes too much like liquor add more Pellegrino Limonata. If it is too sweet add more wine.