July 1, 2014 |

How to: Sangria

By Mandy Wolf Detwiler


SangriaIf you’re looking for something to make your beverage menu stand out, try making your own sangria. It’s a fresh, fruity cocktail that is perfect for summer — and if you’ve got a full bar, you’ve probably already got the goods to make it happen.

2 bottles red wine (preferably dry)
1 cup brandy
1/2 cup light rum
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup pineapple simple syrup (recipe to follow)
1 orange, sliced
1 lemon, sliced 1 lime, sliced
1 apple, chopped
Pineapple cored, sliced

Mix all liquids together, add fruit and stir gently. Seal tightly and refrigerate overnight. Serve with fruit in a hurricane glass.

Pineapple Simple Syrup

1 ripe pineapple, peeled and cut into chunks
2 cups sugar
1½ cup water, divided

In a large bowl, coat pineapple with sugar. Add ½ cup water. Allow to sit overnight in refrigerator. Stir pineapple syrup well. Place in food processor. Add 1 cup water. Blend until liquid. Strain mixture through cheesecloth in a large jar. Use pineapple simple syrup in sangria or other drinks!

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