The Cork Board

  

Thank you to all who attended our August 14th Sangria exploration at Tasca.  Personally, I thought this was a fabulous experience and I learned a great deal about the world of "wine punch."  The folks at Tasca were kind enough to provide us with recipes for a number of the concoctions we sampled.  Here they are:

Mango Sangria
1 pitcher lemonade
1 shot Bacardi
1 shot orange Cointreau
1 bottle of Rioja or other red wine
1 small mango, in chunks
1 orange, in wedges
1 lemon, in wedges
1 small lime, in wedges

Mix all liquids first and then add in fruit.  Refrigerate overnight or chill for several hours before serving.

White Sangria
1 cup water
1/2 cup sugar
6 short cinnamon sticks
1 bottle white wine*  
1 cup apple juice
1/2 cup orange juice
2 oranges, in wedges
10 cherries
2 apples, in chunks
1 cup sparkling water

Mix all ingredients, excluding the sparkling water, until well mixed.  Refrigerate overnight or chill for several hours before serving. Add the sparkling water when ready to serve.

* A dry Spanish or French wine works best 

Peach Sangria
1/3 cup sugar
1 bottle White Zinfandel
3/4 cup peach-flavored brandy
6 tbsp thawed lemonade concentrate
8 oz sliced peaches

Mix together sugar, wine, brandy and lemonade concentrate, until well mixed. Add in peaches. Refrigerate overnight or chill for several hours before serving.

Summer Sangria
 1/2 cup white sugar
1 cup orange juice
1 cup rum
1 bottle of dry red wine
1 peach, in slices
1 lemon, in wedges
1 lime, in wedges
1 orange, in wedges
    
Mix all ingredients, adding the fruit last.  Refrigerate overnight or chill for several hours before serving.

Blood Orange Sangria Recipe
1 bottle Rioja (other red wines will do nicely too)
2 cups ginger ale
1/4 cup brandy
1/2 cup Triple Sec
2 cups orange juice
4 slices of blood orange
 
Mix all ingredients thoroughly. Refrigerate over night or chill for several hours.