Sangria

I think there are few people who can't enjoy a nice sangria..right? What are your tricks or tips on making the perfect sangria? ?????? . A few I always follow: ? Using FRESH squeezed orange juice is absolute KEY. Any bottled juice (regardless of how organic or pure it may be) is just not the same ? Add a shot of liquor. Always. Brandies and rums work great, but be creative! #boozylife ? Adding a dash of bitters really livens things up ? Avoid adding citrus for extended periods of time, as the peel/pith will make it more bitter after longer than half a day or so. ? On that note, other fruits (like apples, stone fruits) are perfect additions and only enrich it with time (up to several days!) ? Soft fruits may tend to turn into mush, so add these shortly before serving ? Proper dilution is key. Make sure you serve with sufficient ice or keep lots of it around for guests. A couple cubes just won?t do. ? My go-to sangria recipe (inspired by Jeffrey Morgenthaler) ? 1 bottle red wine (I'm honestly not too picky) ? 2oz brandy ? 6oz (3/4 cup) orange liqueur (Grand Marnier, Cointreau) ? 8oz (1 cup) FRESH orange juice ? Simple syrup to taste (~1-2oz) ? Diced apples/pears/nectarines ? Combine all ingredients and put in the fridge for 2+ hours (up to days). Add fresh sliced citrus (lemons/oranges/etc) up to 2 hours or so before serving. Serve with fresh ice. . . #BarFaith #BarFaithSangria #sangria #sangriatips #sangriatime #wino #wine #punch #redwine #homebar #homebartender #craftcocktail #craftcocktails #cocktailoftheday #drinkstagram #mixology

2018-04-26 17.55.23 1766393395820997069_4831345287

I think there are few people who can’t enjoy a nice sangria..right? Here are a few of the tips and ‘tricks’ I always follow for some amazing homemade sangria:

  • Using FRESH squeezed orange juice is absolute KEY. Any bottled juice (regardless of how organic or pure it may be) is just not the same
  • Add a shot of liquor. Always. Brandies and rums work great, but be creative!
  • Adding a dash of bitters really livens things up
  • Avoid adding citrus for extended periods of time, as the peel/pith will make it more bitter after longer than half a day or so.
  • On that note, other fruits (like apples, stone fruits) are perfect additions and only enrich it with time (up to several days!)
  • Soft fruits may tend to turn into mush, so add these shortly before serving
  • Proper dilution is key. Make sure you serve with sufficient ice or keep lots of it around for guests. A couple cubes just won’t do.

Recipe

My go-to sangria recipe (inspired by Jeffrey Morgenthaler)

  • 1 bottle red wine (I’m honestly not too picky)
  • 2oz brandy
  • 6oz (3/4 cup) orange liqueur (Grand Marnier, Cointreau)
  • 8oz (1 cup) FRESH orange juice
  • 1-2oz simple syrup, to taste
  • Diced apples/pears/nectarines

Combine all ingredients and put in the fridge for 2+ hours (up to days). Add fresh sliced citrus (lemons/oranges/etc) up to 2 hours or so before serving. Serve with fresh ice.