Sangria is one of those adult drinks perfect for cooling down on a warm May afternoon. Recently, I had a longing for a cold glass of it and remembered the best sangria I’d ever had. Think a Mother’s Day luncheon, Memorial Day barbecue or a relaxing Saturday afternoon on the patio with friends. All are the perfect excuse to whip up a pitcher of sangria.
I first met Mike Nafziger when he was a chef at Blue Ribbon Cafe in Soddy-Daisy - now long closed. When I asked for his recipe for sangria, as I mentioned, the best I’d ever had, he was more than happy to oblige. In fact, I reached him at a good time as he was in the process of digitizing all of his recipes, and this is one of them.
He said he’d played around with several recipes, taking bits and pieces from each, until he hit upon the right formula.
“I think every sangria should have the same elements: fruity, sweet, dry, refreshing and, of course, alcohol,” he said. “I’ve continued to hone the recipe over time. Some were better than others. It just takes time and patience to get it right.”
But when you do get it right, it’s the perfect summer refresher.
“It should be refreshing, plus with the booze, I mean, come on – it’s a party. I make it whenever I get the chance because it’s easy and everyone loves it,” Mike added.
There’s just one problem: It never seems to last, particularly if you’re enjoying it with several friends. So, double the batch.
“Everyone’s taste is different,” he said. “Some may like it a bit boozier than others. Some may like it a bit sweeter. But that’s the best part of sangria; you can make it to your liking if you keep those five basic elements. Plus, you really need to let it sit for 10 minutes before chilling it. That allows the flavors and alcohol to mingle and get to know each other.”
In other words, let them have a little party themselves before they go down the hatch.
Mike’s Sangria
To a pitcher, add lemon, oranges and sugar; allow to muddle for about a minute. Add orange juice and brandy and stir for a minute. Add wine to the pitcher and stir for a minute. Now, the important part: Taste the sangria, and adjust by adding more sugar, orange juice or brandy to your liking. Stir one more time and let sit for 10 minutes. Add ice right before serving to chill the sangria and stir once more. To serve, add ice to a mason jar, pour sangria and serve with an additional orange slice for garnish. Store covered leftovers in refrigerator (if there are any) for no more than 24 hours.
Note: If you can’t find a Spanish wine, any fruity, full-bodied, semi-dry red wine will do.
I first met Mike Nafziger when he was a chef at Blue Ribbon Cafe in Soddy-Daisy - now long closed. When I asked for his recipe for sangria, as I mentioned, the best I’d ever had, he was more than happy to oblige. In fact, I reached him at a good time as he was in the process of digitizing all of his recipes, and this is one of them.
He said he’d played around with several recipes, taking bits and pieces from each, until he hit upon the right formula.
“I think every sangria should have the same elements: fruity, sweet, dry, refreshing and, of course, alcohol,” he said. “I’ve continued to hone the recipe over time. Some were better than others. It just takes time and patience to get it right.”
But when you do get it right, it’s the perfect summer refresher.
“It should be refreshing, plus with the booze, I mean, come on – it’s a party. I make it whenever I get the chance because it’s easy and everyone loves it,” Mike added.
There’s just one problem: It never seems to last, particularly if you’re enjoying it with several friends. So, double the batch.
“Everyone’s taste is different,” he said. “Some may like it a bit boozier than others. Some may like it a bit sweeter. But that’s the best part of sangria; you can make it to your liking if you keep those five basic elements. Plus, you really need to let it sit for 10 minutes before chilling it. That allows the flavors and alcohol to mingle and get to know each other.”
In other words, let them have a little party themselves before they go down the hatch.
Mike’s Sangria
- 1 lemon, sliced and seeded
- 1 orange, sliced and seeded
- 1/4 cup powdered sugar
- 1 1/2 cups freshly squeezed orange
- juice
- 3/4 cup VSOP or other quality brandy
- 2 (750 milliliter) bottles of dry
- Spanish red wine (see note)
- 1 cup or more of ice, to chill
To a pitcher, add lemon, oranges and sugar; allow to muddle for about a minute. Add orange juice and brandy and stir for a minute. Add wine to the pitcher and stir for a minute. Now, the important part: Taste the sangria, and adjust by adding more sugar, orange juice or brandy to your liking. Stir one more time and let sit for 10 minutes. Add ice right before serving to chill the sangria and stir once more. To serve, add ice to a mason jar, pour sangria and serve with an additional orange slice for garnish. Store covered leftovers in refrigerator (if there are any) for no more than 24 hours.
Note: If you can’t find a Spanish wine, any fruity, full-bodied, semi-dry red wine will do.
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