I’ve hosted many a fiestas and the drink I serve more often than not is Sangria. When I invite guests I usually have someone asking, “Will you have your Sangria?” Then during our party I usually have someone asking for my sangria recipe which makes me feel great. I have often emailed it to friends or familia (you know who you are), but now through the magic of our blog you can print out this recipe whenever you plan to host a fiesta.
What I love about this drink is that it sits wonderfully in a punch bowl or a pitcher and your guests can serve themselves as needed. As a hostess I rather not play bartender — shaking and serving cocktails all night long. I love a good martini or mojito, but I also love hanging out with my guests and avoiding spills on my blouse or on my white kitchen counter. I’m a tad OCD when it comes to my counter, but that’s a whole ‘nother Oprah!
This Mexican alternative to sangria is bold and robust. It has all the familiar wine and fruit of Spanish sangria but with a higher level of alcohol. Beware: It’s more dangerous than it looks. This sangria recipe goes great with spicy food too. My choice of wine to use for this recipe is red Rioja, which gives this sangria a wonderful fruity flavor with hints of chocolate and spice. Be sure not to skimp on your wine selection, as the wine will be the most prominent flavor.
Mexican Fruit Sangria
- 2 bottles of red wine, recommended: Rioja
- 2 cups brandy
- 1 cup fresh orange juice
- 1 orange, sliced
- 1 lemon, sliced
- 1 lime, sliced
- 1 apple, cored, and cut into thin wedges
- 1 pear, cored, and cut into thin wedges
- 1 750-ml bottle club soda, chilled
- brown sugar or granulated sugar, for glass rims
- Combine the wine, brandy, juice, and fruit in a large container or glass pitcher. Cover and chill completely, 1 to 2 hours or overnight.
- Add soda to mixture when ready to serve. Using a little lime juice wet the rim of the glass and then coat it with brown or granulated sugar.
- Serve with ice.
Photography by Jeanine Thurston