Sangría

Over the years, LK and I have developed an affinity for sangría which we have found to be particularly handy at parties (the sangría, not our affinity for it).

When we first looked up recipes on-line we were a bit overwhelmed, but simply by looking at ingredients and preparation picked this version that was originally published in Bon Appétit (which we found on Epicurious.com). This version of sangría was taken from the bar man, Merril Frank, at Málaga Tapas & Bar in Austin, TX.

After some (ok, several!) opportunities to tweak the ingredients and process, I have settled on a refined recipe and preparation process. Here is the original ingredient list (in English) with my comments in square brackets. I'm also including my translation in Spanish since, after all, sangría is a great opportunity (or lubricant) to practice a foreign language. I recently shared this opportunity with some of my graduate students and it was well received.

• 1 750-ml bottle of dry red wine (3 cups) [I usually use Tochuelo, Tempranillo or Garnacha Spanish wines. Cheap and quite appropriate for the theme]
• 1 1/2 cups lemon-lime soda (such as 7UP) [basically, one can]
• 1 1/2 cups orange juice [I like medium pulp]
• 16 lime slices [2 limes cut in half and thin slices. I really don't count anymore]
• 16 lemon slices [2 lemons cut in half and thin slices]
• 8 orange slices [1 orange cut in thirds and thin slices]
• 1/2 cup brandy [cheap stuff is fine, like Presidente]
• 1/4 cup sugar
• 2 tablespoons Cointreau or other orange liqueur [I've always used Triple sec as that is what we normally have at hand for margaritas. But I've recently tried orange Curaçao and I think I like it better]
• 2 tablespoons grenadine
• 2 tablespoons fresh lemon juice [usually the juice of 1 lemon]
• 2 tablespoons fresh lime juice [usually the juice of 1 lime]
• Ice

My preparation process is usually this:

Open the bottle of wine and taste it to make sure it's good. Slice all the citrus. Check to see that the wine has had adequate time to breathe. Place all the citrus and the rest of the ingredients into a punchbowl. Check once more to make sure the wine is ready to be mixed with the other ingredients. Taste sangría and open a second bottle of wine to make-up for the wine we drank in step one. And two. Check one final time that the sangría is just perfect. Add ice cubes and place in fridge for at least 30 minutes, but it is best to let it soak for several hours.

¡Salud!

En español:

• 1 botella de 750 ml de vino tinto seco [generalmente uso Tochuelo, Tempranillo o Garnacha]
• 1 lata de 7UP
• 1 1/2 tazas de jugo de naranja
• 2 limones reales ["lemons" en inglés] 2 y limones ["limes" en inglés. ¿Qué rollo, no? Pero muy fácil: dos limones verdes y dos amarillos] cortados por mitad y en rodajitas
• 1 naranja en tercios y rodajas
• 1/2 taza de brandy
• 1/4 taza de azucar
• 2 cucharas soperas de Cointreu [yo siempre uso Triple sec porque es lo que siempre tengo a mano para las margaritas. Pero hace poco usé Curaçao de naranja y creo que me gustó más]
• 2 cucharas soperas de grenadina
• el jugo de 1 limón verde y 1 amarillo
• hielo

Preparación:

Abrir la botella de vino y checar que esté buena. Rebanar los cítricos. Checar si el vino ya ha respirado suficiente. Poner los cítricos y los demás ingredientes en una ponchera. Checar una vez más que el vino esté al punto. Añadir el vino. Probar la sangría y abrir otra botella de vino para completar lo que nos bebimos al comenzar la preparación. Y a lo largo del proceso. Checar una vez más que la sangría esté perfecta. Refrigerar por lo menos 30 minutos, pero es mejor que remoje varias horas.

¡Salud!