Sangria

Signature cocktails are fun for entertaining.  They can be seasonal, sentimental, or perhaps they are just the drink that has somehow become your default cocktail bar order or post-work libation.

In college, as shameful as it is to admit, my signature “cocktail” (beside BL bottles) was a Jaeger Bomb. Yup. I accumulated quite the collection of Jaeger bottles received as gifts from age 18-21. Now, my friends give it to me as a sort of gag gift (hehe, puns!).

In a post-college trip to Italy with J, I discovered Aperol.  J and I were walking around the piazza in Como in search of refreshment and could not miss the neon cocktail that graced nearly every table. We ordered 2 and the rest is history. The “Spritz” became a family favorite, and my method of not measuring anything requires that I am always the one mixing up round after round because others just don’t quite get it right and unfortunately, I can’t pass off a specific recipe. Quel dommage.

My mother’s side of the family has a variety of signature cocktails. Gin and tonics, gin martinis (always with olives/cocktail onions and a twist)---as well as jugs of fruity red sangria that make steady appearances during the summer months.   My uncle is usually the one to make it, and it always packs a punch. I don’t know at what point I transitioned from just being allowed to eat the leftover boozy fruit to actively pouring myself a glass or three---I highly doubt anyone gave me permission to upgrade my alcohol scavenger status, but as an adult, I have adopted sangria as a signature cocktail of sorts of my own.

favorite post-work libation - get it from my momma

The great thing about sangria is that it is not as fussy as some other cocktails with multiple components can be. All you need to set up is the jug of sang itself, a big spoon for scooping out the fruit, some ice, and possibly some club soda for mixing---no muddling or measuring required. I think it is served best in larger cups. I served it insmall cups last time and it was difficult to leave room for the booze, or a splash of club soda, once the ice and fruit were in the cup.

it might look a little cloudy--- do not worry!

There is a lot of bad sangria out there. I'm always wary of a non-ethnic restaurant that advertises a sangria special, and I've had few bad house party sangria experiences (typically with white sangria). I think fresh squeezed OJ makes a difference, as well as letting it sit as long as possible, overnight if you can plan far enough in advance. I always add a couple tbs of sugar, and every once in a while, a shot or two of triple sec. I think the added sweet depends on what wine you start with. Always sweeten to taste, which means you actually have to taste it before you serve it, and remember you can always add more but not take away. I sweeten after it has sat for a bit. 

best served cold on a hot day

Red Sangria

Two Bottles of Fruity Red Wine* 

1 cup brandy

1 cup fresh squeezed OJ

1-2 tbs sugar, to taste

1 apple, chopped into 1/2 in pieces

1 orange, chopped into 1/2 in pieces

1 lemon, sliced into thin 1/2 circles

1 lime, sliced into thin 1/2 circles

1-2 shots triple sec, to taste 


Chop up all the fruit and put it in the bottom of a large pitcher. 

Add the wine, brandy, OJ, sugar and stir until sugar is dissolved. Allow the sangria to sit in the fridge for 3-4 hours, and taste it for sweetness/booziness. Add sugar by the tbs, or shots of triple sec to taste, stirring well and tasting in between. Let the sangria sit for 3-4 more hours. If doing overnight, just try the sangria before serving for sweetness (or when you wake up at 8 am, whatever your palette fancies in the am).  Serve over ice with a splash of club soda (optional). 

*I don't feel you need to use "good" wine for sangria.  If something tastes "good enough" straight out of the bottle, it's going to taste "great" once you add all the fruit and brandy. I generally use a combination of Cabernet, Merlot, and maybe even Malbec. In fact, I really just use whatever is one sale, which is often of the Barefoot/Jacob's Creek/Gallo variety.