My mom was a master of the art of leftovers. "Skip and skop on toast" and "potluck" were code for meatloaf surprise and some surprisingly tasty casseroles. As it turns out, this slightly bruised apple hasn't fallen too far from the tree. With farmers' markets in full swing and bank accounts withering in the heat of the recession, I've applied this same creativity to booze. These days, when I'm short on cash but long on edible miscellany, I look for inspiration in the fruit bowl and on the wine-shop clearance rack. The result: a punchy ensemble that's as fruity as can be yet more quaffable than wine coolers (minus the inherent loss of street cred).
Sangria is a refreshing summer drink, and by adding a few ingredients to some wine, you can transform that $8.99 vin ordinaire into a seasonal delight brimming with local produce and pizazz. The name comes from the Spanish word for this wine-based punch's bloody color, sangre. In the 1600s, Rioja wine was blended with local brandy and fruits into a hot-weather concoction that soon spread throughout Europe and eventually found wide appeal in America when it debuted at the 1964 World's Fair in New York.
Some recipes — stews, marinades and lasagna, for example — typically taste better the next day, and sangria is no exception. As its disparate elements marry and mellow, a more harmonious flavor comes together. If you have the foresight to plan tomorrow's punch today, more power to you. Most of us, however, are shopping for an affair that kicks off in a matter of hours. To speed the jive of your juice, slice and dice your fruits and herbs to maximize surface area: The more flesh exposed to the liquid, the more flavor you'll extract. Also, dry wines work better than sweet, but it's a matter of taste. And, given the mishmash of ingredients, there's no need to open your finest bottles when making sangria. In fact, once it's made, you can top off the pitcher with that half-bottle of leftover Pinot (Grigio or Noir) from last night so that nothing's wasted. Keep a wooden spoon handy so that every serving includes some of the fruity mass, or pour with a strainer so that you can retain the fruit, then just keep topping with more wine and spirits for the next few days.
For a recent feast of hard- and softshell crabs, we busted out a flight of three sangrias — white, red and rosé — made with in-season fruits and garden herbs. Recipes vary according to ingredients and imagination, but the common denominators remain wine, fruit and spirits — bubbly, sugar and aromatic spices are frequently in the mix, too. Either way, serve well chilled.
Recipes
Sangria Rosado (Rosé Sangria)
- 2 bottles of Cava Brut Rosé
- 1/2 cup of light rum
- 1/4 cup of apricot brandy
- 1 small watermelon, chunked and muddled
- 2 pints of strawberries, sliced
- 1 lime, squeezed
- 2 to 3 sprigs of fresh rosemary
Note: The natural sweetness of these fruits is best when balanced with the citrus and herbs. Experiment with cucumbers or basil as well.
Sangria Blanco (White Sangria)
- 1 1/2 liters of dry, unoaked white wine
- 1/2 cup of light rum
- 1/2 cup of Cava or other sparkling wine
- 1/4 cup of apricot brandy
- 1 cantaloupe, chunked
- 1/2 pint of whole blackberries
- 1/2 lime, squeezed
Note: Cantaloupes float and blackberries sink, so this is a visually intriguing drink of contrasting colors and textures. For added color, muddle some of the berries.
Sangria Rosso (Red Sangria)
- 1 1/2 liters of red wine
- 1/2 cup of light rum
- 1/4 cup of apricot brandy
- 1/2 cup of sparkling wine or ginger ale
- 1/2 cup of triple sec
- 1 pint of black cherries, pitted and halved
- 1/2 pint of raspberries, muddled
- 1 lime, squeezed
- 2 to 3 sprigs of mint
