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Old 02-03-2012, 06:27 PM   #11
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Quote:
Originally Posted by vitauta

a big warm welcome to our two new members! a nice sangria will add a cheerful note to this (or any) occasion....

a bartender? i just love these little fun facts that come dribbling out about you, dawg. you weren't by any chance a bouncer once upon a time too?
Old thread, Vit. I was surprised to see myself, then realized it was from Nov.! We did garner some nice new Sangria recipes though!

Know what, Vit, I did chase a couple who stole 2 jumbo margarita glasses without paying down the street, and got the glasses back!
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Old 02-03-2012, 07:22 PM   #12
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sangria must have been good--rolling in the deep good....
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Old 02-03-2012, 08:14 PM   #13
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Lol! I'm just happy people replied! Some delicious sounding recipes...& can't wait to try them!!!

Thought I'd share one I found & tried & tasted very similar to the one I love at my fav pizza place... (but everyone should know I don't measure ingredients...so the following are approximates)

1 bottle Cheap wine
2, 3, or 4 lemons, limes & oranges fresh squeezed
Approx 3/4 cup sugar

Slice up 1 lemon, lime & orange
Place in zip lock bag
Add 1 tbsp cinnamon
1 tbsp nutmeg
Shake it up, coating the fruit with the spices
Add to the pitcher & refrigerate an hour or three... :) enjoy!

It was delicious!!!
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Old 02-06-2012, 09:12 AM   #14
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Large bottle of Real Sangria, triple sec, brandy and slices of citrus fruit. Why waste good wine when it will all taste the same after a couple glasses.
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Old 02-06-2012, 10:36 AM   #15
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Sangria pretty much by definition has brandy in it. Sometimes triple sec or Cointreu (sp).

Also sparking water much of the time.

Dump a large bottle 1500ml of cheap red wine in a pitcher. Add a cup or so of cheap brandy. Add 1/4 cup sugar. Stir well.

squeeze 2 ornages and add the juice
add cut up oranges, apples, lemons and limes
if you're up to it, smash some cherries, remove the pits and add them

Taste. May need more brandy or sugar.

Serve well-chillled, mixed with a bit of plain seltzer and topped with frozen green grapes.
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Old 02-06-2012, 06:37 PM   #16
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I could have drank the Biltomore's Sangria by the bucket when I was there. These do NOT have nutmeg/ cinnamon as asked by OP but worth posting.

Biltmore Winery's White Wine Sangria

Serves four to six

Ingredients:
•1 1/2 cups Sugar
•1/2 cup Water
•2 each Fuji apples
•2 each D'Anjou pears
•2 each Nectarines
•1 each Mango
•2 each Blood oranges
•6 each Juice oranges
•3 each Lemons
•2 each Limes
•1 cup Brandy
•2 bottles Biltmore™ Chardonnay Sur Lies

Method:
Mix sugar and water in small saucepan to create a simple syrup. Heat over medium heat until sugar is dissolved and set aside to cool.
Slice or dice apples, pears, nectarines, mango, blood oranges, 2 juice oranges, 2 lemons and 1 lime.
Juice the remaining oranges, lemon and lime.
In a gallon pitcher, mix simple syrup, brandy, juice and Chardonnay, then add fruit and refrigerate overnight or until needed.
Serve in a wine glass filled 2/3 full with ice.
Yield 1 gallon


Inn on Biltmore Estate's Red Wine Sangria

Serves four

Ingredients:
•2 oz. Orange Curacao
•2 oz. St. Remy Brandy
•12 oz. Biltmore™ Merlot or Century Red Wine
•3 oz. Orange juice
•1 oz. Grapefruit juice
•2 oz. Simple syrup
•4 oz. Biltmore™ Blanc de Blancs
•Garnish: lime and orange wedges

Method:
Mix together the first 6 ingredients.
Fill four wine glasses 2/3 full with ice and top each with 1 oz. of sparkling wine.
Garnish each glass with one lime and orange wedge. (This recipe, minus the sparkling wine, can be mixed ahead of time and stored for up to 7 days in the refrigerator.)
Note: to make a simple syrup, mix 1 1/2 cups sugar with 1/2 cup water in a small saucepan and heat over medium heat until sugar is dissolved.
Chill.
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Old 02-06-2012, 08:13 PM   #17
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Just a heads up.

I hope all of you folks that are adding citrus with the peel to the sangria and live in North America are using organic citrus. (Okay if you live where citrus grows this is probably irrelevant). Citrus Red 2 is a dye that is only permitted on citrus skins, because it is carcinogenic and it is assumed that people don't eat citrus skins.
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Old 02-06-2012, 09:00 PM   #18
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Quote:
Originally Posted by taxlady View Post
Just a heads up.

I hope all of you folks that are adding citrus with the peel to the sangria and live in North America are using organic citrus. (Okay if you live where citrus grows this is probably irrelevant). Citrus Red 2 is a dye that is only permitted on citrus skins, because it is carcinogenic and it is assumed that people don't eat citrus skins.
A lady I work with eats any kind of peel she can get, oranges, grapefruits, bananas....
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Old 02-07-2012, 06:54 AM   #19
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On hot summer days I buy a bag of frozen berries (blue, black, rasp, but not strawberries because they cloud the mixture) and freeze some green grapes. Instead of the sliced citrus I use the frozen fruit right from the freezer (the green grapes are for white sangria). They keep the drink nice and cold and are very pretty in a clear glass pitcher.
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Old 02-07-2012, 10:31 AM   #20
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I have spent many pleasant hours at the bar of a Spanish restaurant in NYC's West Village watching the bartenders and waiters mixing up pitchers of Sangria. AIR, the large pitcher was $17 and the small $12. For over a decade my colleagues would get together at that establishment for a Christmas luncheon which ran upwards of 5 hours. Many of us would consume 2 main courses and mucho Sangria; back in the 80's the tab for such a feast ran $50 - $75 per person and was well worth every penny. Those were the days!
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