I’m sitting here right now, sipping on some fragrant tropical sangria, and I’m about to tell you all how to make it…
This sangria recipe is a little different as it’s a little more ‘punchy’ than traditional sangria and it goes down much better with those not too keen on the wine.
Using less wine and a tad more liqueur than your regular sangria, this recipe packs an alcoholic kick but also plenty of flavour from both the liqueurs and the fresh fruit used.
I find that the best method to good sangria is to mix the alcohol, then add the sugar, then mix in the non-alcoholic (fruit juices) components and finally the addition of fresh fruit. I then like to refrigerate the mix for a few hours before serving (alternatively you could just add some ice if you’re pressed for time – although this will dilute the mix over time)…
The recipe I used for Todays sangria punch and how to make it:
2) Pour into the mixing bowl the alcohol, juice and sugar…
3) Stir until the sugar dissolves in the mixture.
4) Drop in the fruit and refrigerate for between 2-12 hours (the longer you leave it the more alcohol the fruit takes up).
This recipe is rather fruity, more so than I expected, which is mostly due to the use of tropical juice (I was originally going to go for an Orange base juice – but chose this to better match the wines flavours). The best fruit is usually whatever is in season. I added some melon chunks (ready prepared) to add both texture and a little more exotic flavour.
This is best enjoyed on a warm summers evening, with large ice cubes (slower dilution) or in a well-chilled glass. It’s easy to make and provides a nice little drink to end your day with.
Sangria is not an unknown sensation, especially across Latin parts of the world. Whether you find yourself in South America, Mexico or across Southern Europe you will find sangria in one form or another. The basics are as follows:
Fresh fruit pieces,
Classic sangria’s also primarily use red wines; however I prefer the lighter white wine sangrias that are becoming more and more popular. Whether it’s because you can add other spirits, or whether it’s because white wine doesn’t produce an unattractive colour when mixed with different juices; white wine sangrias are just becoming more and more popular…
You might think that this is a bad thing, but in fact it’s a great move. The use of white wines opens the door for the addition of spirits. Rum, Tequila, Vodka & all sorts of fruit liqueurs all have something to add to the world of sangria (just look at how many punches/pitcher cocktails there are!).
This post is a continuation of my previous Sangria blog, and will be aiming to show you how to use Tequila in sangria recipes…
So then, let’s get started…
We begin by taking the white wine sangria from my previous sangria blog:
750ml White wine
1 ½ cups white rum
1 ½ cups orange juice
½ cup white sugar
1 lemon, lime & orange (diced/sliced)
Optional: Selection of orchard fruits (apples, pears, plums etc.) to taste
Top up with lemonade (or sparkling wine for an added kick)
This recipe is very basic, but it covers all the basics already mentioned above. For a very simple Mexican Sangria, you could just switch out the rum for silver tequila. But I like my sangria a little more refined. And below are some recipes and tips that show why these sangria’s work.
Recipe 1: Especial Heaven
750ml Casillero Del Diablo Chardonnay*
500ml Jose Cuervo Especial Gold Tequila**
500ml Orange Juice
500ml Grapefruit Juice
250ml Cranberry Juice
½ cup Muscovado Sugar
2L Grapefruit soda to top
Lemon, Lime, Orange & Pink grapefruit slices (1 of each fruit sliced up)
Selection of preferred hard fruits: Apples, Pears, peaches, apricots etc…
Add the alcohol, juice and sugar into a bowl and stir until the sugar has dissolved. Then add the fruit and leave to chill in the fridge for at least 2 hours. Then, just before serving add the Grapefruit soda.
*Casillero Del Diablo Chardonnay 75cl (750ml): £7.99 from www.Tesco.com.
**Jose Cuervo Especial Gold Tequila 50cl (500ml): £14.00 from www.tesco.com.
This Chardonnay wine from Chile will work perfectly with the fragrant Especial tequila in this sangria. Its flavours blend in well with the fruits used and the nature of the tequila (agave, and other fruity notes) also lending themselves to the sangria’s overall taste.
Top Tip: Try to match the fruit to both the wine and the tequila. Look online (or on the bottle) for the fruity notes of both and try to use those fruits (as well as the basic citrus and orchard fruits).
Recipe 1: Reposado Royale
750ml Artesano De Argento Pinot Grigio
500ml El Jimador Reposado Tequila
½ cup Muscovado Sugar
500ml orange juice
500ml pineapple juice
250ml mango juice
250ml guava juice
Top up: Mateus Sparkling Rose
Orange, lemon, lime slices
Blending exotic tropical flavours from the Argentinian Pinot Grigio blend well with the El Jimador Reposado and are topped off nicely with the creamy Mateus Rose’s apricot & strawberry flavours.
Top tip: Just because main flavours are tropical, don’t be afraid of using the creamier, softer berried flavours the rose wine supplied. It adds an extra layer, and greater depth in flavour to the sangria.
* Artesano De Argento Pinot Grigio 75Cl (750ml) £7.99 from www.Tesco.com.
Soft berries: Strawberries, Raspberries, Blackberries, Blueberries, Apricots, Peaches, Greengages as well as a selection of citrus fruits (mandarin’s, satsuma’s and clementine’s work particularly well).
So that concludes the recipes… Now for some top tips:
1) Feel free to experiment, that’s how half of these recipes came about after all!
2) The use of fruit is essential, but it must be to you, and your guests’ tastes. If someone is allergic to Banana’s then don’t use them. (I know this one is a no-brainer but it happens!).
3) When making Mexican sangria remember: Tequila is king. Always use top quality tequila.
4) While tequila is king, you need fruity flavours. To accomplish this, use fruit liqueurs – don’t be afraid to add small amounts in. Stick to a 1-5 rule (for every 500ml of tequila use 100-150ml of the fruit liqueur).
5) Read the labels. Read the wine and tequila labels to work out what fruit to use in the mix. Also – always use the freshest fruit.
In summary I suppose I just want to say that the idea behind this post is that if you have the ingredients for great Mexican sangria’s (like those above) then fantastic – enjoy yourself, but for those that don’t; make sure you have the wine and tequila’s available and just use whatever else you can afford/have at hand!
Please feel free to leave comments as to what you thought of these recipes, or even just general feedback! I am enjoying some tequila nights here at home this week, so I’ll have some more Mexican themed posts on their way to you soon! Thanks for reading and keep a weather eye out!
Below are a collection of my personal Sangria Recipes… Think of them as a Gateway to your own Sangria Designs.
If you want to use them word for word, you honour me. But if you want to chop and change the ingredients, feel free. That’s the best bit about this post: It’s all about you! – Except my recipes… They’re about me!
So Sangria’s are traditionally a Spanish drink, and are a kind of grey area when it comes to cocktails as it is a traditional way of serving wine and fruit. However in recent years it has been more acceptable to tweak sangria recipes to make them more accessible for the wider crowds. Whilst you won’t find many sangria’s on your local pub/cocktail bar’s menus, they are fantastic centrepieces for your private events. And the best thing about these sangria’s is that you can tweak the recipes indefinitely to suit your own tastes.
One of several simple Sangria recipes is as follows:
This recipe whilst seemingly complicated can be broken down into a simple; easy to follow method that you can transfer to almost all sangria’s you make:
1) Chill the rum, orange juice and wine (yes I know its red but trust me you want it chilled).
2) Prepare the fruit. Slice the citrus fruits and halve/quarter the orchard fruits.
3) Add the rum, sugar and fruit into a pitcher, mixing in the sugar a little.
4) Leave in the fridge for a couple of hours for the flavours to mix well.
5) Shortly before serving, gently crush the fruit and stir in the red wine. Adjusting the sweetness to your tastes (add more sugar if it’s too dry for you).
Following these instructions should allow you to create perfectly fantastic tasting Sangria mixes every time.
My first taste of sangria was a red wine, vodka and amaretto mix. As you can imagine it was more a student ‘get drunk quick’ recipe, and whilst it did its job, nobody seemed to enjoying the taste, which is a real shame considering some of the alcohol going into the drink. So the next time I had a party (my University leaving party in fact) I made it my mission to include a refreshing summery sangria that not only got people drunk, but actually tasted fantastic.
I started by stripping the sangria recipe’s found online back to the basics: Wine, a spirit and Fruit. These are the 3 most important ingredients to any sangria. I don’t like red wine in general, so I swapped it out for a medium priced (£4.99-7.99) Pinot Grigio (White) wine. This instantly meant no matter how chilled the mix became the wines taste would only improve (seeing as the general consensus is to serve white wine chilled and red wine at room temperature).
Then I dealt with the spirit:
Technically rum is the classic ingredient and I still believe it works well, especially with white wine. Using a combination of white, golden and dark rums I created layers in the sangria within the rum.
Then using a host of orchard and citrus fruits I bulked out the mix and then topped it up just before serving with a 2L bottle of lemonade. This created a sparkling, refreshing sangria that I found worked better with alcohol used.
The recipe was as follows:
750ml (1 bottle) Pinot Grigio (White) wine
250ml Orange Juice
250ml Cranberry Juice
250ml Pineapple Juice
1 cup of white sugar
500ml White Rum
350ml Golden Rum
250ml Dark Navy Rum
2L (1 bottle) Lemonade
Fruits: 2 x Oranges, 3 x Limes, 3 x Lemons, 3 x Plums, 3 x Peaches, 3 x Apples, 3 x Pears & 1 x Cucumber.
This fruit was sliced, halved, quartered, diced and shredded (cucumber) allowing for quick absorption of the alcohol.
Now I would suggest on sticking to the 5 steps of the recipe at the top of this post, but in this case I could only prepare it 1hr in advance. So to chill the ingredients whilst they mixed, I added 1KG of shop bought ice. This was purely to chill the mixture before serving. Also as a side note, I added the lemonade just before serving, so as the drink kept its fizz.
This ‘white-wine’ sangria recipe might seem slightly complicated but when you look at it, all you have to do is cut out the stuff you don’t want. I had to cater for around 10-15 people but if you have less, I would suggest on cutting out at least half the rum. Using just white rum is not only economical for your bank balance, but also responsible too. This recipe is for enjoyment not a route to satisfy an incessant need to just get drunk.
White wine sangrias are becoming more and more popular, both because of their taste and because they mix better with the fruits used. They are easier to prepare and give a more British feel to this otherwise Spanish drink. Don’t get me wrong, if you like red wine based sangrias then that’s great, but more and more people are heading towards the arguably easier to drink white wine based sangrias.
A simple quick to make White wine Sangria perfect for summer nights would be as follows:
750ml (1 bottle) White Wine
1 ½ cups of white rum
1 ½ cups of orange juice
½ cup of white sugar
1 lemon, lime and orange
Optional: Selection of orchard fruits (apples, pears, plums etc.) to taste.
Top up with either sparkling wine or lemonade.
Top Tips: For further customisation, use your favourite wine (Pinot Grigio’s, Chardonnay’s and Rose wines work equally as well as each other). Also use different fruits. Don’t restrict yourself to the citrus, add some different flavours, try soft berries (strawberries, raspberries, blueberries etc…). And finally why not try using your favourite mixers? Cola’s do not work very well, but different fruit soda’s such as Fanta, Sprite and Vimto all work very well, and add a little extra flavour to the sangria. It’s all about your personal touch, make the sangria something you like, but make it so that the people drinking it will want more. Most importantly, enjoy the experience, from buying the wine, to making the mix to drinking it. It’s all part of the experience…
Other recipes for white wine sangrias can be found on these websites:
P.S. On a final note, I would just like to say that whilst I generally use Pinot Grigio in the recipes, it was only because that’s what was on offer at the time. I tend to find Chardonnay wines (especially Kumala) make for better additions to the sangria, mainly because they have fruitier bouquets. Also Prosecco is better as a sparkling wine topper than fancy champagne. Revert to my post on champagne/sparkling wine for more information: