Another cool drink choice

WFY’s discussion about his gin & tonic preferences reminded me of an excellent article on sangria in Saturday’s Wall Street Journal[non-free subscription may be required]. The most interesting thing about it is the discussion of the canyon-wide gap between the two styles they discuss. Check out the sample recipes:

Mexican style Spaniard-esque
Half a bottle of good Spanish red wine
Juice of 3 limes
The peel of one lime, grated
2 tbsp sugar
Combine in a pitcher with a dozen ice cubes, and let sit until all the ice is melted.
1 bottle Spanish Grenache wine
2 oz Spanish brandy
2 oz Cointreau
2 oz peach liqueur
1 peach, 1 green apple, and 1 orange, all peeled and diced
1 pinch ground cinnamon
6 oz orange juice
4 oz Sprite or 7UP
Soak the fruit in the liquors for up to a day. When ready to serve, add wine, cinnamon, orange juice and soda. Pour over ice into tumblers.

Personally I feel like it’s not sangria without chunks of fruit to scoop out and chew on, but there’s something to be said for simplicity. I don’t feel like I’ve had really good sangria since I visited Puerto Rico about a year and a half ago. Jaleo’s, which is made with cava (Spanish sparkling wine), is not bad, but it doesn’t thrill me. I think when I try making the above recipe I’ll sub cava for the 7-up, though. I recall Tapeo‘s being pleasant, but not exceptional.

Have you had any stellar sangria experiences in DC?

2 Comments so far

  1. j (unregistered) on June 6th, 2007 @ 4:57 pm

    I think the first sangria I had in this city was at Ella’s. It was actually really good, and had plenty of tasty fruit to scoop out and nibble on. I also remember the bartender handing us a spoon…

  2. m (unregistered) on June 7th, 2007 @ 10:40 am

    my favorite sangria recipie can be found here:
    the effort it takes to find cranberry schnapps makes it extra special.

    my first sangria experience was at a cafe in mexico that served a simple 1 part red wine to 1 part lemonade mixture. try it some time.

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