Mixologist Recipe: Dueling Sangrias

The harsh mid-day sun scorches across your back as you stumble into a weathered tavern on the outskirts of the Talenta Plains. Weakly you slide into a corner booth and plopping a few coins on the table motion for the barkeep. He saunters over barely taking notice of your condition, sweeps the coins into a pocket and deposits two large jugs on the table, along with a few mugs. Gazing into the first you notice a deep crimson liquid with chunks of exotic of fruit floating about. The second is a more mellow golden draught and as you inhale the scent of citrus tickles your nose.

Sangria is an alcoholic punch originating in Spain. It is characterized by one or more kinds of alcohol (typically wine is the base) mixed with various fruits and served chilled. It is often associated with the summer months as a cool refresher to the harsh heat, but is a festive drink that can be served for all occasions. While many recipes utilize red wine as the primary ingredient, below are recipes for both a classic red and a white wine sangria. They both take an Italian spin by using Prosecco, which is an Italian sparkling wine. Champagne or other sparkling wines could be substituted. While both are superb, particular flavors will pair better or worse with different foods, so take note of your menu before choosing. If no food is involved then simply take your pick, or roll a d20 and let fate decide.

Red Sangria:

Ingredients:from organicfamilies.com
2/3 bottle of red wine (any variety)
1 bottle of Prosseco
8 ounces of pomegranate juice
1 bottle (16 oz) of POM lychee green tea
Peaches, plums, and nectarines

(Any related fruit could be used as replacement)

Directions:
1. In a large pitcher, combine the red wine, lychee green tea, and pomegranate juice.
2. Slice the fruit in medium sized chunks and add them to the pitcher. Reserve a few of the fruits till service. Refrigerate for at least two hours or overnight.
3. Prior to service, add the Prosecco and mix well. Slice some of the leftover fruit and add them to each glass, providing a crisp alternative to the softer fruit that has been marinading overnight.
4. Serve chilled in a high-ball or wine glass.

Brand loyalty is not required for this or any recipe, however POM is the only company I’ve been able to find lychee juice (and specifically lychee green tea). It may be available if you have a specialty Asian market in your area)

White Sangria:

Ingredients:
2/3 bottle of white wine (less dry varieties are best)
20 ounces of peach nectar
1 can of lemon seltzer
1 bottle of Prosseco
1/2 cup of brandy (optional)
Oranges, lemons, peaches and nectarines.

from nytimes.com(any fruit will work, but this particular recipe aims at creating a citrusĀ flavor profile so ensuring at least some of those fruits are involved is best)

Directions:
1. In a large pitcher combine the seltzer, white wine, and peach nectar. Stir to combine.
2. Cut the citrus fruits into thin slices, leaving the rind and skin on, and add them to the pitcher. There are fantastic oils and flavors in those portions of citrus fruit, along with the flesh itself.
3. Refrigerate for at least 2 hours.
4. In a separate bowl, mix together the other fruits and the brandy. Fruit should be cut into medium sized chunks. Allow the brandy and the fruit to marinate for half an hour at least. Then add both the fruit and brandy to the pitcher. If you choose not to use the brandy, just cut up the fruit and add it directly to the pitcher when you add the citrus. Again, reserve a few pieces of fruit to slice when the drinks are served.
5. Just prior to serving, add the bottle of Prosecco to the pitcher. Prosecco is a sparkling wine, so reserving it till the end will lend the drink an extra bit of texture.
6. Serve chilled in a high-ball or wine glass.

Optional:Since we aren’t peeling the oranges and lemons prior to adding them to the drink there may be small bits of the fruit or pulp in the drink. Straining is optional just before adding the Prosecco though, frankly, I prefer those extra kernals of citrus.

(photo’s from organicfamilies.com and nytimes.com)