Sunday, July 24, 2011


See what I did there? Like Shangri-la? A paradise on earth? Because this sangria is that good.

However, I am terrible at photography, so a borrowed image will have to suffice. Again.

Image source

History: We love sangria. We especially love sangria with brandy. So when I decided it was a drink I needed to conquer at home, I discovered there seem to be a hundred thousand ways to make sangria available on the Internet. Therefore, I was allowed to pick and choose my favorite components from various recipes and come up with my very own. A recipe that has met with widespread approval when I'm nice enough to make it for others. A recipe I will now share with you.

Because it is hot as hell out there, and you need it.

 (I don't actually call it this, but I might start.)

Other recipes tell you that you need a nice, fruity wine, like a cab sav or a merlot. Screw that. You need this:

Barefoot Sweet Red is a new addition to the Barefoot family. We are already addicted to their moscato, which is so sweet it's practically a dessert wine (although the bottle insists it pairs with Asian spicy foods and select cheeses.) Sweet Red is like a red moscato, with a tad more substance.

Here is the other key ingredient:
This is a "vanilla citrus" liquor and it can be used in place of brandy, but only if you want to make the most amazing sangria ever.  It's a little pricey to have on hand (but we do anyway) so if you'd like to make a more budget friendly pitcher (after all, the wine costs less than $7.00), I recommend this:

This is blackberry flavored brandy than you can get for less than a dollar a nip or seven bucks a bottle. And believe me, you don't need a whole bottle. That bottle will last you all summer.

So here's how you put it all together:

The Heather Approved 1-2-3 Splash Method:

  • 1 bottle (750ml) of Barefoot Sweet Red
  • 2 shots of the brandy-esque liquor of your choosing, or more if you're on a mission. Some places even add the brandy individually to each glass, but I didn't do that. THIS TIME.
  • 3 cups of gingerale.
  • 1 can of pineapple chunks
  • Whatever other fruit you like, sliced. (I use 1 lime, 1 orange, and 1 lemon)
  • 1-2 tbsp of sugar

Slice up your fruit and put it in your pitcher. Add a generous amount of delicious pineapple to the mix. Sprinkle 1-2 tbsp of sugar on the fruit to get the juices flowing. Then, add the wine and brandy and the gingerale. Add a splash of the pineapple juice from the can. Serve.Make sure you scoop out the fruit and distribute it evenly so no one feels gypped. (I do one slice of each citrus and two pineapple chunks per glass.)  Drink and feel blissful.

NOTE: Most sangria recipes want you to add the wine and the brandy and then let the mixture sit for at least 2 hours, if not overnight. I have never done this. This recipe can be served immediately over ice. If you DO have the patience to wait, combine everything but the gingerale, which you add right before you serve it. Report back. Is it even MORE AMAZING?

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