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sangria

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


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

 
Originally posted by: chrisrod01
Cold dud if your talking about the Mexican drink Yummy 🙂
Click to expand...

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.
 
Originally posted by: binister
Originally posted by: chrisrod01
Cold dud if your talking about the Mexican drink Yummy 🙂
Click to expand...

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.
Click to expand...

Most places I went to served it with ice. Share your sangria recipe?
 
Sangria is also a spanish style wine. Which is usually a cheap wine that has various grapes and fruits mixed in.

Correct?
 
Originally posted by: Mike
Originally posted by: binister
Originally posted by: chrisrod01
Cold dud if your talking about the Mexican drink Yummy 🙂
Click to expand...

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.
Click to expand...

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

Chilled, in a large pitcher, and it must be served with Connect 4. Man I miss Spain. 😀
 
Originally posted by: Mike
Originally posted by: binister
Originally posted by: chrisrod01
Cold dud if your talking about the Mexican drink Yummy 🙂
Click to expand...

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.
Click to expand...

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

I'd love the recipe too!
 
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?
Click to expand...

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.
 
Originally posted by: Mike
Originally posted by: binister
Originally posted by: chrisrod01
Cold dud if your talking about the Mexican drink Yummy 🙂
Click to expand...

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.
Click to expand...

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

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.
 
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!!
 
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.
 
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