Saturday, May 4, 2013

In Search of the Perfect Sangria

We have had a spell this week of really hot weather in the Bay Area - perfect weather for a refreshing, cold fruity sangria cocktail!   Last night we tried a new restaurant in Redwood City, Quinto Sol on the town square. They serve a really interesting red wine based sangria. Full of fruit flavor, but unlike many other sangrias that we've tried, there were no floating fruit pieces in our cocktail glasses.  

Got me to thinking about Cinco de Mayo and trying a new recipe for tomorrow night.  Here are a few ideas that we've been collecting on our "Cocktails, Anyone?" Pinterest board! 



Mint-Melon Sangria from Martha Stewart (looks so yummy!)
1/2 honeydew melon
1 pound seedless watermelon, peeled and cut into 1-inch pieces
1 pound cantaloupe, peeled, seeded, and thinly sliced
1 cup fresh mint leaves
1 bottle (750 ml) dry white wine, such as Sauvignon Blanc
1 liter chilled ginger ale
IceStir to combine first 5  ingredients and refrigerate 1 hour (or up to overnight). To serve, add ginger ale and ice.I have mint in the frig, may this will be the one!

From BevMo's Mixologist! Sunset Sangria
Sunset Sangria
2 DOLE Blueberry Frozen Fruit Single-Serve Cup
2 DOLE Pineapple Frozen Fruit Single-Serve Cup
2 DOLE Strawberry Frozen Fruit Single-Serve Cup
14 ounces chilled Pink Rose'
2 ounces Hiram Walker Pink Grapefruit Schnapps
2 ounces Clear Creek Brandy Pear
Yields 8-12 servings
For larger parties use 1 bottle of wine, and a cup each of the grapefruit schnapps and brandy.

Directions: Place each DOLE frozen fruit cup into a large pitcher. Add the chilled rosé, grapefruit schnapps, and brandy. Mix well and serve, or chill for up to 24 hours.  Looks super easy and super yum! 
From the Edible Perspective (gorgeous food blog!)  Head on over to the blog to get the Citrus Sangria recipe and directions - love the canning jars used for cocktail glasses and the blood red oranges.



Red Wine Sangira from Beach House in the City

1 bottle of red wine (cab, merlot, zin, shiraz)
1 lemon cut into wedges
1 orange cut into wedges
1 lime cut into wedges
2 Tablespoons of sugar
splash of orange juice
2 shots of gin or triple sec (optional)
1 cup of raspberries or strawberries (may be frozen)
1 small can of diced pineapples with juice
4 cups of ginger ale

Mix wine with squeezed citrus wedges, pineapple, sugar, orange juice and gin.  Chill overnight.  Add ginger ale, berries and ice just before serving.

And this last one is from Martha Stewart... Dang, she always has good ideas!


Prosecco Sangria - love the sparkly fun in this one! Now to just find some peaches and nectarines....might have to wait until later this summer.

1 peach
1 nectarine
3 apricots
5 ounces peach brandy
1 bottle (750 ml) chilled Prosecco 
1 cup peach nectar
superfine sugar (optional)

In a pitcher, combine peach, nectarine, and apricots, all pitted and cut into wedges. Stir in peach brandy; let sit at least 1 hour. Stir in Prosecco and peach nectar. Add superfine sugar, if desired. Serve chilled.

Don't forget the pretty glasses!


Pineapples are always a great choice to welcome friends!

Stemless Wine Tumblers would work great for parties!


And don't forget pretty pitchers!




Have a great weekend everyone!







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