Summer is Sangria time. If you’ve been to Spain for your holidays then you might be suffering withdrawal symptoms for that delicious blood-red fruit punch that is served in every Spanish bar and restaurant.
It is the perfect summer party ice-breaker or BBQ quencher. Angelo Gobbi, beverage manager and cocktail master at the Garden Restaurant at The Bromley Court Hotel shares his Sangria secrets.
“There must be a million Sangria recipes as every Spanish barman has his own way of making it.
“It’s amazing how this summery drink started out as a way of using up left over red wine and now is synonymous with sunshine and holidays.
“I make it every time I have family or friends over for a barbecue and have introduced my recipe to the cocktail bar here at the Garden Restaurant. It might be the million and one recipe for Sangria, but I think it’s the best.”
Chef’s tip one: Make it 24 hours before you want to drink it to allow the fruit to flavour and sweeten the wine.
Chef’s tip two: You can add a host of other spirits to create your own Sangria recipe – try adding a splash of mandarin or raspberry vodka, crème de cassis, or any orange liqueur. Add more sugar if you prefer it sweeter.
Chef’s tip three: Make a non-alcoholic version for the kids (or the drivers) by using a non-alcoholic red wine, adding a splash of orange syrup, and topping with lemonade.
- Angelo Gobbi is a whiskey sommelier and will be hosting a unique whiskey and cheese pairing evening on Saturday, November 7 at The Bromley Court Hotel
Got a question for Chef in the Garden? Email it to jim.palmer@london.newsquest.co.uk
THE GARDEN SANGRIA
Makes 2 litres
Ingredients:
1 litre of red wine – choose a Spanish wine like a Tempranillo or a light Rioja, but you can also use a Shiraz or Merlot
2 red apples – cored, but not peeled
1 large orange
2 peaches
2 lemons
2 cinnamon sticks
4 cloves
120g sugar
60ml orange liqueur
Method:
- Cut all the fruit into large chunks or slices – discarding the peach stones.
- Take two one-litre carafes or large jugs and divide the fruit and sugar between them.
- Place a cinnamon stick, two cloves, and 30ml orange liqueur into each jug and pour over the wine. Give it a good stir and cover with cling film. Place in the fridge and leave for 24 hours.
- To serve: Add ice to tumblers and pour over the Sangria, using a wooden spoon to hold back the fruit and spices. Or pour the Sangria through a fine sieve if you prefer.
- Add a few pieces of fruit to the final drink. It can be drunk as it is or topped up with lemonade.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereComments are closed on this article