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I just discovered sangria
- Thread starter bishoptl
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Ninja Scooter
Member
i keep thinking that's Tom Hanks in your avatar.
Mercury Fred
Banned
When I read the title of your thread I heard "Lovin' you/ is easy 'cuz you're beautiful..." by Minnie Ripperton playing in the background as you enjoy sangria outdoors in slow motion with lens flares and great sunglasses. Why?
Mercury Fred
Banned
hawt.bishoptl said:
The contact lens pretty much put it over the top.
mattiewheels
And then the LORD David Bowie saith to his Son, Jonny Depp: 'Go, and spread my image amongst the cosmos. For every living thing is in anguish and only the LIGHT shall give them reprieve.'
Awesome dude.
I discovered a couple of long island iced teas tonight. I wanna discover campari, ever since I saw Life Aquatic, though...
I discovered a couple of long island iced teas tonight. I wanna discover campari, ever since I saw Life Aquatic, though...
WasabiKing
Member
*SNIFF SNIFF* What's that smell? OH, IT'S YEAST INFECTION COMING FROM BISHOP'S DIRECTION. :lol
As someone who's made more than his share of Sangria in his day (I was a waiter for many years), allow me to impart some wisdom in case you're making your sangria incorrectly (or not optimally 
):
- Use a sweeter red wine such as a burgundy or a fuller-bodied, somewhat fruitier one like a Shiraz. AVOID merlots and cabernets like the plague when making Sangria (this is subjective, however).
- Assuming you're preparing roughly one liter of sangria, use about 3/4 of an apple (sliced, with skin), 3/4 of an orange (with rind), 1/2-3/4 of a lime (with rind), 1/2 a lemon (w/rind). If you're feeling adventurous, throw in 6-10 grapes (slice them open a bit before tossing them in).
- Typical red wines in the $15-$20/bottle range are already fairly acidic; choose a Californian red to minimize acidity. Believe it or not, limes, oranges, grapes, and lemons are alkalizing fruits, so they'll cut the acid of the wine to a significant extent rather than enhancing it, which is good for flavor.
- For one liter, add about 3-4 ounces of Grand Marnier (orange-flavored cognac); if this is not handy, I'd advise against substituting a "normal" cognac such as Courvosier or Hennessy, regardless of the quality (e.g., even if you have Remy XO handy)-- it just won't go as well with the flavors in the mix. In that case, you're better off going in an entirely different direction by adding some berry-flavored liquer such as Creme de Cassis (black currant-flavored liquer) or even something like Chambord, which will give a deeper berry flavor. Peach-flavored brandy also works well (you get the picture, I'm sure). Don't mix the liquers, however-- pick one for the mix and that's it. If you have a choice, in terms of flavor imo, it's Grand Marnier ---> berry-flavored liquers ---> peach-flavored liquers.
- Add a splash of sour mix, stir thoroughly, and let sit for 5-10 minutes (preferably 10) before serving.
You should be ok with this, since no customer has ever complained to me about it, and I'd like to think that it wasn't out of mere courtesy. If you don't like it, well...take it up with the feds. I hear that the DEA has a special "Libation Liability" division.
Btw, sangria is also good with sparkling red wines if you can get your hands on a bottle. I was quite fond of it, myself, though we never served it that way to customers unless they specifically requested it.
):- Use a sweeter red wine such as a burgundy or a fuller-bodied, somewhat fruitier one like a Shiraz. AVOID merlots and cabernets like the plague when making Sangria (this is subjective, however
).- Assuming you're preparing roughly one liter of sangria, use about 3/4 of an apple (sliced, with skin), 3/4 of an orange (with rind), 1/2-3/4 of a lime (with rind), 1/2 a lemon (w/rind). If you're feeling adventurous, throw in 6-10 grapes (slice them open a bit before tossing them in).
- Typical red wines in the $15-$20/bottle range are already fairly acidic; choose a Californian red to minimize acidity. Believe it or not, limes, oranges, grapes, and lemons are alkalizing fruits, so they'll cut the acid of the wine to a significant extent rather than enhancing it, which is good for flavor.
- For one liter, add about 3-4 ounces of Grand Marnier (orange-flavored cognac); if this is not handy, I'd advise against substituting a "normal" cognac such as Courvosier or Hennessy, regardless of the quality (e.g., even if you have Remy XO handy)-- it just won't go as well with the flavors in the mix. In that case, you're better off going in an entirely different direction by adding some berry-flavored liquer such as Creme de Cassis (black currant-flavored liquer) or even something like Chambord, which will give a deeper berry flavor. Peach-flavored brandy also works well (you get the picture, I'm sure
). Don't mix the liquers, however-- pick one for the mix and that's it. If you have a choice, in terms of flavor imo, it's Grand Marnier ---> berry-flavored liquers ---> peach-flavored liquers.- Add a splash of sour mix, stir thoroughly, and let sit for 5-10 minutes (preferably 10) before serving.
You should be ok with this, since no customer has ever complained to me about it, and I'd like to think that it wasn't out of mere courtesy.
If you don't like it, well...take it up with the feds. I hear that the DEA has a special "Libation Liability" division. Btw, sangria is also good with sparkling red wines if you can get your hands on a bottle. I was quite fond of it, myself, though we never served it that way to customers unless they specifically requested it.
mattiewheels
And then the LORD David Bowie saith to his Son, Jonny Depp: 'Go, and spread my image amongst the cosmos. For every living thing is in anguish and only the LIGHT shall give them reprieve.'
Not as gay as a long island iced tea.scorcho said:
WasabiKing
Member
bishoptl said:
Haha, screw that, when I come up to Vancouver, and kick the ass of "Kick in the Head," standing up, I will be Canada's favorite drunk, dominating your nation with a new legend. And break racial barriers, too. :lol
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