Cooking Lesson #892: Summertime Fizzy Sangria

…from the Perspectives’ Happy Hour Bar

How you doin’? I can’t imagine a better summertime beverage that is as refreshing and thirst quenching as my Summertime Fizzy Sangria. It’s great for brunch, lunch or dinner and when served al fresco-style on the backyard patio.
 
The origins of Sangria are from Spain—it is an enhanced alcohol-wine punch. Sangria traditionally consists of an inexpensive red wine and fresh fruit, often with other spirits. Sangria is one of the most popular drinks in Spanish cuisine. It is commonly served in bars, restaurants, chiringuitos and at festivities throughout Spain.
 
Traditionally, Sangria is simple to make with a minimal amount of fresh ingredients. While it is a perfect fruity summer beverage it is also easily adaptable and delicious in all its forms!
 
Prep time:  10 minutes
Yield:  4 servings
Store:  48 Hours
 
Ingredients
1/2 medium tart apple, cored, skin on, chopped in 1-inch cubes
1/2 medium orange, rind on, sliced into rounds, large seeds removed, plus more for garnish
2 tablespoons granulated sugar
3/4 cup orange juice
1/3 cup brandy
750 ml bottle dry Spanish red wine (Tempranillo, if available)
1 cup ice to chill
1 mint sprig
1 12-ounce can of Sprit or Squirt (grapefruit flavor)
 
Options: I like to use what’s leftover in my produce drawer to make Sangria—I sometimes add a sliced lemon or lime or both. I also like to add fresh chopped plums and peaches to the glass and then pour the Sangria over. The peaches and plums really add another level of flavor.
 
Directions

1. Add the apples, oranges and sugar to a large pitcher and muddle with a long muddler or wooden spoon for 45 seconds.
2. Add orange juice and brandy and muddle again to combine for 30 seconds.
3. Add red wine and stir to incorporate, then taste and adjust flavor as needed. You may want to add a little more wine, brandy or sugar to your taste.
4. Add ice and stir once more to chill. Serve with or without ice.
5. Top off each glass with a splash of Sprite or Squirt for a bubbly tart lightness.
6. Garnish with orange, lime or lemon citrus wheels and mint, if desired.
7. Store leftovers covered in the refrigerator for up to 48 hours, though it’s best when fresh.

ChefSecret:  If you don’t have Spanish wine on hand, a Pinot Noir or a Merlot can be substituted.

Quip of the Day:  I’m a wine enthusiast. The more wine I drink, the more enthusiastic I get!
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