WFY’s discussion about his gin & tonic preferences reminded me of an excellent article on sangria in Saturday’s Wall Street Journal[non-free subscription may be required]. The most interesting thing about it is the discussion of the canyon-wide gap between the two styles they discuss. Check out the sample recipes:
Mexican style | Spaniard-esque |
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Half a bottle of good Spanish red wine Juice of 3 limes The peel of one lime, grated 2 tbsp sugar Combine in a pitcher with a dozen ice cubes, and let sit until all the ice is melted. |
1 bottle Spanish Grenache wine 2 oz Spanish brandy 2 oz Cointreau 2 oz peach liqueur 1 peach, 1 green apple, and 1 orange, all peeled and diced 1 pinch ground cinnamon 6 oz orange juice 4 oz Sprite or 7UP Soak the fruit in the liquors for up to a day. When ready to serve, add wine, cinnamon, orange juice and soda. Pour over ice into tumblers. |
Personally I feel like it’s not sangria without chunks of fruit to scoop out and chew on, but there’s something to be said for simplicity. I don’t feel like I’ve had really good sangria since I visited Puerto Rico about a year and a half ago. Jaleo’s, which is made with cava (Spanish sparkling wine), is not bad, but it doesn’t thrill me. I think when I try making the above recipe I’ll sub cava for the 7-up, though. I recall Tapeo‘s being pleasant, but not exceptional.
Have you had any stellar sangria experiences in DC?
This post appeared in its original form at DC Metblogs