CLASSIC RED WINE SANGRIA
Sangria, with its ancient roots in Spain, has become a party drink mainstay around the globe. The folks at America’s Test Kitchen, after much experimentation, decided they preferred a simple formula. They tested versions with untold collections of fruit and settled on this classic red wine rendition that incorporates simple citrus — just oranges and lemons.
For white-wine based Sangria, they preferred the addition of apples or pears. For a rosé-based version, they suggest 2 cups of mixed fresh berries. Recipes for these variations appear at the end of the classic sangria recipe.
Yield: 12 cocktails
INGREDIENTS
2 (750-ml) bottles fruity red wine, such as merlot 4 ounces orange liqueur, such as Grand Marnier 4 ounces simple syrup, see cook’s notes
3 oranges (2 sliced thin, 1 juiced to yield 4 ounces) 2 lemons, sliced thin
For serving: ice
Cook’s notes: To make simple syrup, combine
3⁄4 cup granulated sugar and 5 ounces warm tap water in a bowl. Whisk until sugar dissolves. Cool completely, about 10 minutes, before transferring to an airtight container. You can also buy simple syrup in many supermarkets in the liquor department.
PROCEDURE
1. Combine all ingredients (except ice) in serving pitcher or large container. Cover and refrigerate until flavors meld and mixture is well-chilled, at least 2 hours or up to 8 hours.
2. Stir sangria to recombine, then serve in chilled wine glasses half-filled with ice, garnishing individual portions with macerated fruit.
VARIATIONS
White wine sangria: Substitute a fruity white wine such as riesling for the red wine, brandy for the orange liqueur, 8 ounces apple juice for the orange juice, and 2 apples or pears — thinly sliced — for the orange and lemon slices.
Rosé sangria: Substitute a rosé wine for red wine, elderflower liqueur for the orange liqueur, 8 ounces pomegranate juice for orange juice, and 2 cups of mixed berries for the orange and lemon slices. Source: “How to Cocktail,” by America’s Test Kitchen (America’s Test Kitchen, $24.99)