The first time I had Sangria was in Ecuador. It was one of the last days of my study abroad there, and our professor, Nancy, made a big batch to accompany our dinner of grilled chicken, veggies, potatoes, and grilled pineapple for dessert. We ate and drank on the beach, and after dinner, my friends and I hung out and ate the fruit from the bottom of the pitchers – hey, we were 19, in a foreign country, and excited to get tipsy!
Nancy, who is from Venezuela, told me how to make Sangria in these words: “Cut up whatever fruit you have into small pieces, and add wine!” There are endless sangria variations - white, red, citrus, berries, bubbles, a splash of liquer – you really can’t go wrong!
A couple weeks ago, my cousin Erin wrote asking for a Sangria recipe. Thankfully, I had started making Sangria at the Bistro and was in the final stages of perfecting my recipe. Not too sweet, lots of flavor, and of course, refreshing! A double recipe has been selling out at the Bistro, which in my eyes is the best compliment.
Disclaimer: At the winery I did not add Grand Marnier – it’s not in our liquor license!
1 large, ripe orange (or 2 medium)
2 Tablespoons sugar
1 bottle light red wine (such as Vihuela 2003 Syrah)
1/2 cup fresh orange juice
1/4 cup Grand Marnier
1 can Sprite
Wash and thinly slice each fruit. Place in pitcher. Add sugar, wine, and Grand Marnier and refrigerate for a few hours or overnight. When ready to serve, add Sprite.