Double Rainbow Sangria

Why, you ask? Why is this post called “double rainbow” sangria? It’s just due to my wish to occasionally include pop culture references in my posts. Even somewhat dated pop culture references. But really, doesn’t the garnish on the glasses kind of remind you of a double rainbow? It wasn’t originally intentional; just fortuitous garnish karma.

So this is what we did with the Salmon Run Chardonnay that was left over from our tasting get-together. Throw some fruit, whole cloves, a splash of creme de cacao, and 3-4 oz. of brandy in with the wine….let it sit in the fridge for a day or so….and it really kicks it up a notch. Along with the blend of citrus fruits, I think apples are the key fruit addition. The raspberries were overpowered by the rest, but added a nice touch of color (and they tasted great when the sangria was gone).

This was splendid, but the same as with red wine (see our fruity, spicy, dangerously smooth version), there are many variations you could use to make white sangria. Do you have a favorite recipe? Please share while we have a sip…..cheers!

Fruity, spicy, and dangerously smooth: Red Wine Sangria!

Thus starts my Cinco De Mayo prep! Sangria is a Spanish and Portugese treat, not Mexican. But… I associate it with Cinco De Mayo and Mexican flavors, so I’m running with it.  It’s typically made with cheap Spanish red wine, citrus fruit, spices, a sweetener, and sometimes a sparkling beverage. I’ll give you a rough guide as to what to include, but feel free to experiment. That’s how I prepare it; some of this, a little of that, and so on.

My wine suggestion is Protocolo, a Spanish tempranillo for less than $6! Although inexpensive, Heather classifies this wine as “super yummy!” It’s such a great value, we have it often enough to call it our “house red”. Using a wine you like as the sangria base is very important.

Pour your bottle of wine into a pitcher. Add 6 or 7 cloves, a sliced orange, half a sliced lemon, half a sliced lime, a shot of brandy, a shot of vodka, a shot of creme de cacao, and about an ounce of simple syrup. If you want to go heavier on the sour fruit, add a little more simple syrup to balance it out. Stir, and let it sit in the refrigerator overnight. Just before serving, add 10 ounces of sparkling beverage (I used seltzer).

Remember that this is just a guideline – use whatever fruit, spices, liquor, and sweeteners you fancy. You can’t go wrong! Let me know what you come up with, and I’ll do another sangria post in the future.

Fruity, spicy sangria goodness.

Protocolo, our house red, makes a great sangria.