Entertain Like A Chef: Spanish Cocktails
Spanish Sangria
There’s no better way to take advantage of summer than on a patio. Case in point: The DEQ Terrace and Lounge at the Ritz-Carlton is perhaps the most beautiful patio in Toronto, an oasis with an unobstructed view of the CN Tower. It’s nestled between contrasting greenery and accompanied by an open-air firepit with live entertainment every night. But the quintessential ingredient for an awesome patio is of course, booze. More specifically, according to The Ritz’s Wine Director, Taylor Thompson, it’s sangria – the beverage of the summer. It’s the perfect drink for entertaining – diverse and easy to please. “Sangria is a great drink for entertaining because you can add whatever you want to the blend. Just like a party,” he says. Add whatever you desire to the blend, as long as it’s delicious and boozy. Thompson suggests using lighter, less tannic wines such as rose or pinot noir that work well with fruits, and go down smooth. “When you’re making sangria and when people are drinking sangria, I think the walls are down, people are willing to accept that it’s sangria.” Good advice.
Ingredients
Bottle of inexpensive Rioja.
1 apple, diced
1 peach, diced
2 1/2 oranges
1 1/2 lemon
½ cup sugar
Cinnamon stick
1/4 cup of Spanish Brandy
Method
Add diced fruit to a big pitcher or bowl.
Squeeze oranges and lemon with a citrus reamer. If you don’t like pulp use a strainer. Keep juice off to the side.
Cut into slices oranges and lemon into slices. Dissolve sugar into the orange and lemon juice. Add fresh juice with the sugar, orange and lemon slices, a bottle of red wine and a cinnamon stick to the pitcher or bowl and mix.
Let macerate for 30 – 40 minutes (soak in fruit with skins).
Add soda, Brandy and crushed ice. Then mix.
Serve cold, obviously.
