Perfect Sangria

“Just a perfect day / Drink Sangria in the park….” (“Perfect Day”, Lou Reed, 1972)

While we don’t advocate drinking down in Civic Park, I think Lou was onto something. What better way to celebrate a perfect summer day than with a glass of Sangria with good company, they’ll be “glad they spent it with you.”

Sangria, naturally goes perfectly with Tapas. If your entertaining some simple marinated Calimari, some olives, or maybe some marinated goats cheese would all be great partners with Sangria.

If your’re planning to serve Sangria at a part all of the following recipes can be easily doubled or tripled.

Easy Sangria

1 Bottle of red wine (Rioja if you want to go really Spansih but Cabernet Sauvignon, Merlot, Shiraz are all fine)
1 Lemon cut into wedges (Take out any seeds)
1 Orange cut into wedges
2 Tbsp sugar
1 Shot brandy
2 Cups ginger beer or lemon squash

In a jug combine the wine, orange and lemon wedges (give them a squeeze first).and add the sugar and brandy. Chill overnight. Add ginger beer or squash just before serving. If you’d like to serve right away, use chilled red wine and serve over lots of ice.

I liked the sound of this one, it’s a little bit fresher and lighter than many recipes I’ve seen.

Cranberry Sangria

1 bottles fruity red wine
250ml Cranberry juice
150ml Grenandine
120ml Sweet Vermouth

Combine in a lovely jug chill and serve over lots of ice. I think a few lime wedges wouldn’t hurt either.

Luxury Sangria

1 bottle Cabernet or Shiraz
4 shots Grand Marnier
Fresh cherries, sliced
2 oranges cut into wedges
1 lemon, cut into wedges
1 lime, cut into wedges

Combine all ingredients and chill overnight

Sangria Blanco

1 cup water
1/2 cup sugar
6 short cinnamon sticks
1 bottle white wine – Spanish/French would be best, but a dry fresh style should be selected in any case (i.e. not a rich oaky Chardonnay!)
1 cup sparkling water
1 cup apple juice
1/2 cup orange juice
2 oranges, in wedges
Handful of cherries
2 apples, in chunks

This recipe requires a bit of preparation! Heat the water, sugar, and cinammon sticks until they’re simmering for 5 minutes, then cool back down to room temperature. Pull out the sticks, and mix in all remaining ingredients. Chill overnight. Pour over ice the next day, and enjoy!