Celebrate National Sangria Day with a few of our favorite concoctions!

 

Holiday Pine Needle Sangria from JJ Yosh

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Ingredients:

  • 2 Granny Smith apples
  • 1 heaping Cup thawed Aronia superberries (use code SPAWEEK to receive $4 off your purchase)!
  • 1 small bundle pine needles
  • 1 Bottle fruity red wine
  • ½ cup sweetened acai juice
  • ¼ cup raw cane sugar (more, for garnish)
  • 1 Can club soda
Pine Needle Simple Syrup
  1. Collect a small bundle of green needles, the younger the better. (A small handful will be plenty.)
  2. Remove any of the brown, papery sheaths that may remain at the base of the needles. (They just pull right off.)
  3. Chop the needles into small bits, about ¼ to ½ inch long.
  4. Heat about a cup of water to just before boiling.
  5. Drop the needles into the water
  6. Add the raw sugar
  7. Dissolve the sugar
  8. reduce mixture down until is a thick liquid
  9. reduce heat, and set in fridge until cool
Method:
  1. Chop up the apples
  2. In a large pitcher add the wine, apples, acai juice, Aronia berries, pine needle simple syrup,  and club soda
  3. Mix it well
  4. Place the pitcher in the refrigerator to chill
  5. Create a pine needle garnish by lightly wetting a pine needle sprig with the simple syrup pine needle mixture and then coating the sprig with fine raw cane sugar.
  6. Once the pitcher has chilled for an hour, it should be ready to serve.

“I find the best drinks are made with ingredients from your backyard.  I am lucky enough to live in the mountains of Boulder Colorado, where I am surrounded by pine trees. Holidays remind us of Spruce trees which is why I love holidaying my Sangria. Pine Needles bring the perfect spice to make you feel like your way up high in the mountains.” – JJ Yosh

Baume Au Coeur from Bacardi

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Ingredients:

  •  750ml Banks 5 Island Rum
  • 750ml Spiced Wine
  • 500ml Chilled Water
  • 250ml Orange Juice
  • 75ml Green Chartreuse
  • 75ml Tempus Fugit Crème de Cacao
  • 15ml Pernod Absinthe
  • Cinnamon sticks (garnish)
  • Orange wheels (garnish)
  • Maraschino cherry (garnish)
  • Dried chili (garnish)

Method:

  1. Combine ingredients and chill until serving
  2. Before serving, add to a punch bowl filled with one large ice block, cinnamon sticks, and half orange wheels.
  3. Serve in punch cups filled with ice, and garnish with a maraschino cherry attached to a dried chili
  4. Serve in punch cups filled with ice
  5. Garnish with a maraschino cherry attached to a dried chili.

Tapa Toro’s Apple Pie Sangria from Chef de Cusine

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 Ingredients:

  • 5 Oz Sauvignon Blanc
  • 1 0z Brandy
  • 1 Oz Spiced Simple Syrup

Spiced Simple Syrup:

  1. Combine 2 cups apple juice, 2 cups sugar, 1 teaspoon nutmeg, 1/2 teaspoon ginger, 1 teaspoon vanilla extract, 1/4 teaspoon salt and 2 teaspoon ground cinnamon.
  2.  Bring all ingredients to a light simmer
  3. Strain and cool

Method:

  1.  In  an iced wine glass combine wine, brandy, and spice simple syrup
  2. Stir lightly
  3. Garnish with sliced apples, citrus peels and cranberries to taste
  4. Top with bubbles of your choice and add a cinnamon stick or two
  5. Sprinkle with peppercorns

“When I think of winter and the holidays, it makes me think of family and food. Turkey, ham, casseroles and desserts. Who can forget about dessert? This is how I came up with the apple pie sangria recipe. It’s a festive twist on the classic Spanish drink, with just a hint of the holidays. Made with crisp white wine, a splash of brandy and all the warm spices of the holidays, this apple pie sangria is perfect for the time of year. I enjoy preparing a pitcher for my friends and family at home, as well as sharing with my guests at Tapa Toro.” – Francisco Galeano, Chef de Cuisine

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