Hi everyone! It’s time for Happy Hour Friday again and we would like to share another summer favorite with you. Today’s cocktail is Sangria. Originally from Spain and Portugal, ‘Sangria has become a popular cocktail, particularly during the summer months. It’s a drink that’s mixed with a wonderful blend of seasonal fruits which also makes it a very versatile cocktail, and while traditionally made using red wine it can also be made using white wine.
This Sangria recipe has turned into a favorite. A little warning is that it is a sneaky drink and before you know it you are feeling its effects. The recipe is from the Pioneer Woman but have fun playing with different combinations of wine and liquors and fruits. You really cannot go wrong.
1.5 liters of red wine such as cabernet sauvignon, merlot or pinot noir, chilled. (Cabernet and merlot leads to bit heavier drink)
1.5 liters of dry white wine such as chardonnay, sauuvignon blanc or pinot grigio, chilled
1 cup of orange or citrus flavored rum
1 cup of orange or citrus flavored vodka
A mixture of fruit of choice (we like citrus fruits such as lemons, limes and oranges, also grapes, apples or pineapple)
1 cup white sugar dissolved in 1 cup of warm water
Ingredients. Since there were only 3 of us I only did one bottle of each wine and 1/2 cup of the other liquors.
Place the fruit in a large vat. Pour in the red wine, white wine, citrus rum and citrus vodka. Next, to add a subtle sweetness, dissolve the sugar in 1 cup water and add it to the mix. Stir well, then cover and refrigerate for several hours, giving the fruit and liquids time to meld. Serve in glasses over ice, and have tongs nearby so guests can help themselves to the fruit. (Recipe from Food Network see link http://www.foodnetwork.com/recipes/ree-drummond/sangria-recipe.html
We love to pair the Sangria with a wonderful goat cheese marinara appetizer reminiscent of Spanish tapas. The recipe is quick and easy and oh so good.
Goat Cheese Appetizer
8 oz. goat cheese
2 cups marinara (If I have fresh tomatoes I make my own, otherwise a chunky style in a jar works great)
1/3 cup fresh basil, cut into ribbons
Salt and pepper to taste
Preheat oven to 375 degrees. In the shallow baking dish, press goat cheese up to the edges. Spoon in the two cups of marinara, bringing it to the edges then bake for approximately 20 minutes, until bubbly. Remove from oven and sprinkle with basil. Add salt and pepper to taste and serve immediately with a sliced baguette for dipping.
The finished product
Our Happy Hour Feast!
What we looked like after drinking our Sangria (not really we are just really bad at taking selfies!!)
Have a great weekend!!!! It’s going to be hot in Chicago this weekend so a little chill refreshment is going to be in order. –May and June