Red Spanish Sangria
We’re still traveling back in time, remember? Summer 2005. Now, we’re in Barcelona.
Despite being early in the trip, Barcelona started out as not the best of times. It was ungodly hot. Our hostel was complete ghetto lacking any creature comforts we’d expect from the most basic of hostels. Andouille got pick pocketed. Tomato almost lost her wallet. We were tired and cranky. And did I mention it was hot?
All the above was nothing that a plate full of paella and a boot of sangria could not fix, and the four of us set out to celebrate July 4th (and Yam’s birthday) Spanish style.
Tomato and I just can.not.resist a boot of beer. Cannot.
Our going out plans were foiled, but concierge service back to our hostel on the city bus capped the trip on a high note.
Red Sangria is what we’re doing here today and the recipe comes courtesy of Eggplant, my lovely coworker. She’s got quite the reputation as a mixologist, and after trying this, her title is not in question. It’s perfectly fruity, strong and cool, perfect to get you out of a grumpy mood, or into any summer patio shindig.
She was pretty particular with the fruits to use, so go with that because she knows what’s up.
Warning- this is strong. You’ll see.
- 2 bottles cheap sweet red wine
- 1/2 cup Triple Sec or Cointreau
- 3 shots Brandy
- 1 cup pineapple juice or orange juice
- 1 cup ginger ale
- Fruit: apples, pineapple, strawberries, oranges
- Chop up the fruit into 1" pieces. Place in a large pitcher.
- Add the rest of the ingredients and mix well. Chill until ready to serve, and serve over ice.
Written after rooftop patio happenings.
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