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Recipe: End-of-Summer Sangria

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August 17, 2011

Recipe: End-of-Summer Sangria

By David Draper

With apologies to the more masculine sensibilities of Wild Chef readers, I propose a toast to one of my new favorite Saturday (or any) evening beverages—the Summer Sangria. I first whipped up a batch of this easy-drinking cooler for a party late last summer, then promptly forgot how good it was once Brown Liquor season started on September 1st. But I recently rediscovered it and have been enjoying a glass or two after I pry myself from the computer each afternoon.

There are about as many variations of sangria as there are mosquitoes on my front porch, but the one constant I think every one should adhere to is the use of red wine—the cheaper the better. You’re going to sweeten it up with sugar and fruit and splash in a little club soda, so no use wasting the good stuff. Save that for when the yuppies or your New York City editor* come to visit. Here’s my take on things.

Summer Sangria

Ingredients:

- 1.5 liters cheap red wine (I’ve been using Fish Eye Merlot; $7 on sale)

- Sliced ripe peaches, limes, lemons, oranges and just about any other fruit ¼ cup sugar

- 2 ounces brandy

- 1 liter club soda

Directions:

- Pack fruit into a large, glass pitcher and cover with sugar and brandy, muddling it a bit to ensure everything is well coated. (It’s best to do this the night before, but really, who plans that far in advance?)

- Add wine.

- Fill a jelly glass, Bell jar, or other reasonably redneck drinking vessel with ice. Fill with sangria, leaving just enough room at the top for a splash of club soda. Stir with your finger and enjoy one last taste of summer.

*Editor’s Note: Actually, I’m a bourbon guy. Preferably Bulleit. Especially Pappy Van Winkle.

Comments (13)

Top Rated
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from nuclear_fisher wrote 2 years 35 weeks ago

I think I'm going to make a glass of this tonight. Thanks!

*Woodford Reserve > Bulleit

0 Good Comment? | | Report
from WesMcCormick wrote 2 years 35 weeks ago

sounds pretty good, with the fruit and sugar alone you can make fruit brandy. Glass container that can breath little bit of sunlight, and stirred with a wooden spoon once a day. Throw out fruit at the end of every week, start with new fruit and some more sugar. The longer you go the stronger it gets, the fruit makes a great ice cream topping.....just not for the kids

0 Good Comment? | | Report
from CL3 wrote 2 years 35 weeks ago

well done, Draper! well done!

0 Good Comment? | | Report
from JuanTwan wrote 2 years 35 weeks ago

Hey there whiskey drinkers, try the bulleit rye. It comes in the same bottle, but with a green label. It is oh, so good.

0 Good Comment? | | Report
from fluckeye wrote 2 years 34 weeks ago

thanks! sangria makes my wife happy - which makes my life easier

+1 Good Comment? | | Report
from 007 wrote 2 years 34 weeks ago

Sounds good, thanks. As to cheap red wine, my dr. has me drinking it to help with the cholesterol and I've been buying Lucky Duck, cheap and not too bad.

0 Good Comment? | | Report
from nuclear_fisher wrote 2 years 34 weeks ago

David, If you revisit this post today I've got a question for you. We did make this last night and the girlfriend and I got into a debate about whether or not to leave the skin on the fruit. I felt we should have peeled them to get more flavor out but she was insistent that they should not be peeled because it looks better. Either way it was pretty good, but what do you do skin on or off?

0 Good Comment? | | Report
from Hornd wrote 2 years 34 weeks ago

Here's the recipe we use:
1 Btl White Wine (Dryer the better)
1 Btl Red Wine (Dryer the better)
3 oz Triple Sec
3 oz Peach Schnapps
3 oz Brandy

Add Slices of orange, quarters of lime & lemon, apples or peaches in season. Let sit for several hrs in fridge.

Sweeten to taste with OJ

Careful! I've witness many chicks get hammered on this. The wine covers the taste of the booze. About once a summer we make a 5 gallon batch (boxed wine) for an outdoor party. The fruit is delish after it absorbs the liqqy.
Another Popular drink is Apple Jack, but that's for another post.

0 Good Comment? | | Report
from Hornd wrote 2 years 34 weeks ago

We never peel our fruit, but the rinds end up all over. Either will work fine.

0 Good Comment? | | Report
from Eric Greene wrote 2 years 34 weeks ago

I need to try this.

+1 Good Comment? | | Report
from Eric Greene wrote 2 years 34 weeks ago

Was it Jerry Jeff Walker Who sang Sangria wine?

+1 Good Comment? | | Report
from shane wrote 2 years 34 weeks ago

No alcohol talk on F&S. They already think we drink and shoot. Drinking isn't cool.

Anyways, I agree that Woodford crushes Bulleit, but they are pretty different. If you like rye whiskey or rye flavors in general, Bulleit is your Bourbon. It's more Rye-y than the others.

Now that we're on Bourbon, I must vent that Blanton's is a joke and huge ripoff. It has that fancy bottle and high price and some sort of prestige, but I think the people that buy it have more money than they have taste. It's terrible. OK maybe not terrible but it's plain and boring and uncomplex and not worth it. Woodford is quite a bit cheaper and just kills it. Hell, Jim Beam Black and J.B. Devil's Cut both crush Blanton's, and they're even cheaper yet.

0 Good Comment? | | Report
from hamiltond696 wrote 2 years 34 weeks ago

I love Bulleit!!! Does anyone have any game recipes for bourban?

0 Good Comment? | | Report

Post a Comment

from fluckeye wrote 2 years 34 weeks ago

thanks! sangria makes my wife happy - which makes my life easier

+1 Good Comment? | | Report
from Eric Greene wrote 2 years 34 weeks ago

I need to try this.

+1 Good Comment? | | Report
from Eric Greene wrote 2 years 34 weeks ago

Was it Jerry Jeff Walker Who sang Sangria wine?

+1 Good Comment? | | Report
from nuclear_fisher wrote 2 years 35 weeks ago

I think I'm going to make a glass of this tonight. Thanks!

*Woodford Reserve > Bulleit

0 Good Comment? | | Report
from WesMcCormick wrote 2 years 35 weeks ago

sounds pretty good, with the fruit and sugar alone you can make fruit brandy. Glass container that can breath little bit of sunlight, and stirred with a wooden spoon once a day. Throw out fruit at the end of every week, start with new fruit and some more sugar. The longer you go the stronger it gets, the fruit makes a great ice cream topping.....just not for the kids

0 Good Comment? | | Report
from CL3 wrote 2 years 35 weeks ago

well done, Draper! well done!

0 Good Comment? | | Report
from JuanTwan wrote 2 years 35 weeks ago

Hey there whiskey drinkers, try the bulleit rye. It comes in the same bottle, but with a green label. It is oh, so good.

0 Good Comment? | | Report
from 007 wrote 2 years 34 weeks ago

Sounds good, thanks. As to cheap red wine, my dr. has me drinking it to help with the cholesterol and I've been buying Lucky Duck, cheap and not too bad.

0 Good Comment? | | Report
from nuclear_fisher wrote 2 years 34 weeks ago

David, If you revisit this post today I've got a question for you. We did make this last night and the girlfriend and I got into a debate about whether or not to leave the skin on the fruit. I felt we should have peeled them to get more flavor out but she was insistent that they should not be peeled because it looks better. Either way it was pretty good, but what do you do skin on or off?

0 Good Comment? | | Report
from Hornd wrote 2 years 34 weeks ago

Here's the recipe we use:
1 Btl White Wine (Dryer the better)
1 Btl Red Wine (Dryer the better)
3 oz Triple Sec
3 oz Peach Schnapps
3 oz Brandy

Add Slices of orange, quarters of lime & lemon, apples or peaches in season. Let sit for several hrs in fridge.

Sweeten to taste with OJ

Careful! I've witness many chicks get hammered on this. The wine covers the taste of the booze. About once a summer we make a 5 gallon batch (boxed wine) for an outdoor party. The fruit is delish after it absorbs the liqqy.
Another Popular drink is Apple Jack, but that's for another post.

0 Good Comment? | | Report
from Hornd wrote 2 years 34 weeks ago

We never peel our fruit, but the rinds end up all over. Either will work fine.

0 Good Comment? | | Report
from shane wrote 2 years 34 weeks ago

No alcohol talk on F&S. They already think we drink and shoot. Drinking isn't cool.

Anyways, I agree that Woodford crushes Bulleit, but they are pretty different. If you like rye whiskey or rye flavors in general, Bulleit is your Bourbon. It's more Rye-y than the others.

Now that we're on Bourbon, I must vent that Blanton's is a joke and huge ripoff. It has that fancy bottle and high price and some sort of prestige, but I think the people that buy it have more money than they have taste. It's terrible. OK maybe not terrible but it's plain and boring and uncomplex and not worth it. Woodford is quite a bit cheaper and just kills it. Hell, Jim Beam Black and J.B. Devil's Cut both crush Blanton's, and they're even cheaper yet.

0 Good Comment? | | Report
from hamiltond696 wrote 2 years 34 weeks ago

I love Bulleit!!! Does anyone have any game recipes for bourban?

0 Good Comment? | | Report

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