The summer is in full swing even in the usually cold San Francisco. With the temperatures climbing up to 85 degrees and sun touching the pale features of the fog-city inhabitants lounging outside, I am in the mood to celebrate! Luckily for me, as I was browsing online looking for my usual updates on fashion, art and culture, I came across a cocktail recipe book published in 2009 but since then gaining wide recognition for its straight forward directions for NYC brightest concoctions. Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants is a wonderful book exploring everything from the timeless classics like “Bloody Mary” to inspiring new twists on the refreshing “Pomegranate Gimlet.” With no further delay, I present to you my favorite drink for the warm sunny days – Sangria!
Summer Sangria:
Ingredients:
· 6 cups full-bodied dry wine (merlot or chardonnay)
· 2 cups simple syrup
· 1 cup fresh orange juice
· 1 cup fresh or unsweetened canned pineapple juice
· 3 oz white rum, preferably Bacardi
· 3 ounces gin
· 1 oz triple sec or other orange liqueur
· 1 oz brandy
· ice
· 3 cups (or more, as needed) chopped fresh seasonal fruit
Directions:
Combine wine, simple syrup, orange and pineapple juices, rum, gin, triple sec, and brandy in a large glass pitcher. Cover and refrigerate for at least 12 hours or up to 24 hours. Fill wine glasses with ice and arrange a half cup of the chopped fruit in each. Pour the sangria into the glasses and serve. Makes 12 - 14 drinks.
Pair berries and plums with red or peaches and melons with white. Citrus fruits add balance to both.
P.S. For fruit I used 5-6 cups of plums, strawberries, blackberries, oranges and apples. My friends and family loved the Sangria as it was but I think I will cancel the simple syrup as it was a tad too sweet for my taste – orange and pineapple juices provide enough sweetness naturally. As you can see Sangria is a work in progress open to different interpretations – experiment and indulge!
And here is the book:
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