sangria

[pontifex]

is sangria supposed to be served cold or warm (like room temp)?

 

[Corporate Thug]

room temp i think

 

[Soybomb]

I like it cold like a punch.

 

[skrilla]

My parents order it at the Olive Garden and it is in a pitcher with ice and sometimes fruit.

They me do it different tho.

 

[chrisrod01]

Cold dud if your talking about the Mexican drink Yummy

 

[Heisenberg]

I always thought it was supposed to be mixed with ice.

 

[IEC]

I think cold would taste better, but that's just me. I had a teacher who was addicted to that stuff...

 

[Coquito]

Originally posted by: skrilla
My parents order it at the Olive Garden and it is in a pitcher with ice and sometimes fruit.

They me do it different tho.

Lots & lots of fruit, unless it was just filtered, which would mean more wine!

 

[FP]

Originally posted by: chrisrod01
Cold dud if your talking about the Mexican drink Yummy

It isn't a Mexican drink. It is Spanish, as in from Spain.

It should be slightly colder than room temp but not cold.

It should not have ice in it.

It should have fruit in it.

If you eat the fruit you will get drunk faster.

I make a mean sangria which takes over 2 days to complete.

So good.

 

[imported_Mike]

Originally posted by: binister

Originally posted by: chrisrod01
Cold dud if your talking about the Mexican drink Yummy

It isn't a Mexican drink. It is Spanish, as in from Spain.

It should be slightly colder than room temp but not cold.

It should not have ice in it.

It should have fruit in it.

If you eat the fruit you will get drunk faster.

I make a mean sangria which takes over 2 days to complete.

So good.

Most places I went to served it with ice. Share your sangria recipe?

 

[Vich]

Sangria is also a spanish style wine. Which is usually a cheap wine that has various grapes and fruits mixed in.

Correct?

 

[Fullmetal Chocobo]

Originally posted by: Mike

Originally posted by: binister

Originally posted by: chrisrod01
Cold dud if your talking about the Mexican drink Yummy

It isn't a Mexican drink. It is Spanish, as in from Spain.

It should be slightly colder than room temp but not cold.

It should not have ice in it.

It should have fruit in it.

If you eat the fruit you will get drunk faster.

I make a mean sangria which takes over 2 days to complete.

So good.

Most places I went to served it with ice. Share your sangria recipe?

Chilled, in a large pitcher, and it must be served with Connect 4. Man I miss Spain.

 

[Kadarin]

When I had it in the Caribbean, they served it with ice. Good stuff.

 

[jimmyjam]

Originally posted by: Mike

Originally posted by: binister

Originally posted by: chrisrod01
Cold dud if your talking about the Mexican drink Yummy

It isn't a Mexican drink. It is Spanish, as in from Spain.

It should be slightly colder than room temp but not cold.

It should not have ice in it.

It should have fruit in it.

If you eat the fruit you will get drunk faster.

I make a mean sangria which takes over 2 days to complete.

So good.

Most places I went to served it with ice. Share your sangria recipe?

I'd love the recipe too!

 

[Soybomb]

Originally posted by: Vich
Sangria is also a spanish style wine. Which is usually a cheap wine that has various grapes and fruits mixed in.

Correct?

No. Sangria just refers to a spanish wine based drink that is usually allowed to sit with some fruit in it for a while. Often people make it with some junk wine, but there is no specific wine that is required. Most people use a big red, I think its very tasty when made with a riesling too though.

 

[FP]

Originally posted by: Mike

Originally posted by: binister

Originally posted by: chrisrod01
Cold dud if your talking about the Mexican drink Yummy

It isn't a Mexican drink. It is Spanish, as in from Spain.

It should be slightly colder than room temp but not cold.

It should not have ice in it.

It should have fruit in it.

If you eat the fruit you will get drunk faster.

I make a mean sangria which takes over 2 days to complete.

So good.

Most places I went to served it with ice. Share your sangria recipe?

The places I had it in Spain served it in a jug without any ice.

Recipe:

1 (750-ml) bottle Rioja red wine
1/4 cup Grand Marnier
1/4 cup Brandy
1 tablespoon lime juice
1/4 cup sugar
1/2 orange, thinly sliced
1/4 lemon, thinly sliced
1 cored apple cut into thinish wedges. About 8 sections per apple.
2 cinnamon sticks
3 cups chilled Pellegrino

First put all of the non-liquid ingredients in a large container. Then add the hard alcohol and finally the wine slowly. Stir it well (until all of the sugar is dissolved off of the bottom of the container), cover it tightly and put it in the fridge for 12-36 hours (longer the better). Stir it a couple of times while it is in the fridge.

When you are about an hour away from serving, take some pieces of apple out of the container and place them in the freezer. Take the container out of the fridge and let it sit at room temp. When you are about 15 minutes away from serving put the semi-frozen apples back into the container and add the Pellegrino. Try not to splash the Pellegrino much, you want to keep a little bit of fizz around. After the Pellegrino is added stir it well and serve.

 

[Syringer]

Everywhere in Spain/Italy that I had it it was ice cold.

 

[Locut0s]

Cold with ice cubes in it.

 

[MixMasterTang]

Originally posted by: Syringer
Everywhere in Spain/Italy that I had it it was ice cold.

Me too, I had it quite a few places in Madrid and Seville and every place served it over ice.

 

[imported_Mike]

Originally posted by: MixMasterTang

Originally posted by: Syringer
Everywhere in Spain/Italy that I had it it was ice cold.

Me too, I had it quite a few places in Madrid and Seville and every place served it over ice.

Same for me.

Thanks for the recipe binister!

 

[jimmyjam]

I tried out the recipe in this thread for Thanksgiving and it was a huge success, everyone loved it.
I didn't want to spend the $40 for a bottle of Grand Marnier so I substituted Triple Sec and apparently it works because the sangria was great. The first batch I let sit in the fridge for almost 3 days, the second batch maybe 6 hours and the first batch was noticeably better.

Thanks for the recipe!!

 

[uberman]

I have a recipe from Ricos off Las Rumblas in Barcelona. I'll look around for it and try to post later. They were very comfortable giving me the recipe to write down.