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  • Sparkling Sangria

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  • 3/4 cup triple sec or other orange-flavored liqueur
    3/4 cup fresh orange juice
    1/2 cup brandy
    1/3 cup fresh lime juice
    1/2 cup (approximately) superfine sugar
    Two 750-ml bottles (50.8 ounces) sparkling wine or Champagne (Brut or extra-dry), thoroughly chilled
    2 cups orange-flavored sparkling water, thoroughly chilled
    Garnishes: 1 orange, 1 lemon, 2 limes, sliced
    In a pitcher that holds at least 96 ounces (12 cups) combine the orange-flavored liqueur with the orange juice, brandy, lime juice and superfine sugar, stirring to dissolve. Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight. When ready to serve, slowly pour in the sparkling wine (or Champagne) and the sparkling water, tilting the pitcher and pouring onto the pitcher's side to retain as much effervescence as possible. Stir gently to combine. Add fruit slices. Fill 12-ounce wine glasses two-thirds full with ice cubes; add Sangria and a slice or two of fruit.
    Makes about 10 8-ounce servings
    — Recipe adapted from "Pitcher Drinks," by Sharon Tyler Herbst.
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