Sangria Rememories
I tried sangria on my 2nd trip to Barcelona, SP many, many years ago (98′).
I was on a 3-day layover and hanging with my fellow flight attendant buddies, Nitza Rodriguez, Gladys Montisenos & Jorge Carballo who was our self-appointed city tour guide.
On this one particular day, we did a little shopping, people watching & tons of tapas eating. It was perfect! As the sun began to set, Jorge found a little restaurant for us to have dinner.
The restaurant was quite small yet charming & I remember all of the marinating octopi & squid in this case & dangling lights hanging from the ceiling.
Jorge, Nitza & Gladys all had paella & I recall it smelling & looking WONDERFUL but since I cannot eat shell fish, I settled on a chicken dish. The chicken was pan-fried in olive oil with garlic & I swear to this day that it was the best chicken I ever had.
Most importantly, Jorge ordered a pitcher of sangria. When it came to the table, I asked what it was (I was young & not as international & sexy as I am now). When Jorge explained, I was like sure, pour me a glass up.
Well, several glasses later I remember us getting in a cab & me waking up in my hotel room with no sheets on the bed.
After that night out dining, laughing etc, I was hooked on sangria!
Sangria goes with any meal if you ask me but it’s PERFECT on hot summer evenings when enjoyed with friends.
My recipe is fail-safe & certainly a crowd pleaser. If you try it, I hope that you will enjoy.
Ingredients:
– 3 bottles of red wine (Doesn’t need to be super expensive. I used a mix of Merlot & Cabernet Sauvignon)
– 3/4 cup Sugar
– ½ cup Cherry brandy
– ½ cup Grand Marnier
– 2 Apples sliced (granny smith & pink ladies are perfect)
– 1 Orange sliced (I prefer navel)
– 1 Star fruit sliced
– 1 Lemon sliced
– 1 cup Strawberries
The Jump Off:
– In a large pitcher, mix your liquids & sugar until the sugar is dissolved
– Mix in all of your fruit & refrigerate over night.
– Before serving, your sangria give it a good stir then enjoy glass after glass.
Factoid:
Sangria was introduced to America at the 1964 World’s Fair in Ney York City.
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This looks very good, and the backstory makes it even more wonderful. I have never made sangria but looking at your recipe, I must try this before summer ends. Love.
This story is helluva. And the recipe looks good. But where’s the juice? I think of sangria as fruit juice and wine. does the sheer presence of fruit and sugar do the trick, or does this taste more like wine with something extra?
Thx Mona, this period of my life was quite rich with wonderful experiences abroad with friends. Id do anything to go back & relive any one trip. Good times.
Lester, you let the smooth taste fool you my brother. It tastes like wine with a kick to me, a very nice fruit filled kick. I don’t think that it should ever taste like juice, especially when you’re trying to be grown & sexy with it.