It’s Friday and you know what that means… Cocktail Friday with the Hubs!!! This drink recipe is another favorite of mine (second to the Blood Orange Mike-arita of course)! This sure is one crowd pleaser! Enjoy!
What comes to mind when you’re thinking of a great party beverage? Punch? Wine? Wine punch?!? Ha ha! Nothing gets a party started and keeps said party going like a beautiful and enticing pitcher of sangria. I really love sangria because I can make it hours before the party, set it on bar and spend my night conversing with friends and loved ones rather than tending bar all night long.
Sangria, (for all you fact finder nerds like me) is a wine punch with origins from Spain and Portugal. In its simplest form, it is comprised of a few essential ingredients:
Some sangria recipes out there are way too complex with their laundry list of ingredients. I make mine based on what’s stocked in our cabinet and refrigerator. Think of Sangria as the ‘casserole’ of mixed drinks. If you like specific flavors/ingredients – mix them right on in there!
If you’re short handed on the specific ingredients I have listed in our recipe, just refer to the ‘essentials’ list mentioned above. Substitute any of the things mentioned based on what you do have.
Our recipe is one that Tina and I have tweaked and re-tweaked until we found our perfect flavor profile. I hope you like it and at the very least, it’s a great “jump off” point for you to create a delicious party (wine) punch!
CHEERS to “el fin de semana”!
Makes 2 Quarts (Doubling recipe is strongly recommended)
1 bottle (750 ml) inexpensive spanish red wine
(We used El Prado - a Tempranillo Cabernet Sauvignon)
3/4 cup orange juice (we use blood orange since we had it on hand)
1/2 cup triple sec
1/3 cup lemon juice
1/4 cup creme de cassis
1/4 cup simple syrup
1-2 oranges, sliced
1-2 lemons, sliced
1-2 limes, sliced
Combine the Sangria ingredients in a large pitcher and stir well. Add sliced fruit setting aside a few rounds for garnishing the individual glasses. Refrigerate for a few hours, until chilled.
Pour over ice and garnish with remaining fruit slices.