For those of you that wanted my Sangria Recipe from SecSocial/Urbane Affair this year in Vegas, here is the info… Ingredients are VERY important, don’t skimp on the wine or Pear Brandy, the rest you can substitute for generic if needed.
1 Pitcher (or large vessel for containing the end-product)
Saucepan (for the Simple Syrup)
Cutting Board and knife (or however you plan to slice your fruit)
Glassware for the final product
2 bottles Tempranillo or Roja
1 cup Pear Brandy (William’s Pear Brandy)
1/2 cup Triple Sec
1 cup Orange Juice
1 cup Pomegranate Juice
1/2 cup Simple Syrup (equal parts sugar and water, heated until sugar dissolves, cooled)
1 Orange Sliced up*
1 Apple Sliced up*
1 container of Blackberries*
1 container of Raspberries*
* You will want to grab extra fruit to put in the glasses!
DO THIS FIRST:
Make your own Simple Syrup, it’s easy and it always tastes better than the store-bought stuff. Use qual parts sugar and water, heated until sugar dissolves, cooled. This takes about 5 minutes, so don’t walk away from it, bring it to a boil, stir often, and once it’s dissolved, put it aside and cool. For this recipe, make 1 cup of Simple Syrup and store the rest for delicious things such as Old-Fashions (I’ll post Zack’s Templeton Old Fashion recipe somewhere later).
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving. I’ve let it sit for less time, but definitely not less than 4 hours, we tried that and it just didn’t taste as good.
I made this is large bulk, so if you need scaling information, just reach out (math is hard)!