A Spanish Feast: Part 3 – The Knees Up
No night Spanish of cuisine is complete without a good ol’ drink and there’s nothing more Spanish than a lovely glass of sangria, the perfect accompaniment for a summer’s evening meal. If you fancy branching out a little give the sangria cocktails a whirl. Be careful of the martini though it’s deceptively alcoholic!
Original – Combine one bottle of Spanish wine, half a cup of brandy, half a cup of orange juice, 2 tablespoons of fine sugar, and a mix of fruit including oranges, lemons, limes and apples in a bowl and stir until the sugar dissolves. Refrigerate until chilled and add one cup of either soda or lemonade for added sweetness.
White Sangria – Combine one bottle of dry white wine, half a cup of peach schnapps, 2 tablespoons of fine sugar, a handful of mint leaves and sliced peaches in a bowl and store until the sugar dissolves. Refrigerate until chilled and add one cup of lemonade.
Sangria Martini – Combine ice cubes one and 1/2 shot of vodka, 3/4 of a shot of clear orange-flavoured liqueur, 1/2 a shot of sangria syrup into a cocktail shaker, shake, and strain into a martini glass. Garnish with an orange. To make the sangria syrup combine 1 cup of Spanish red wine, 1 cup of sugar, 1 cup of cherries (with the stones removed), the peel from one orange and 1 cinnamon stick in a sauce pan over a medium heat for around 3 minutes, remove from heat, strain and leave to cool.
Champagne Sangria – Place three/four bar spoons of sangria syrup in the bottom of a champagne flute and top with champagne. Garnish with a piece of orange peel.
If you know of any other sangria cocktails, for goodness sake share with the group in the comments section below.