It says 12% alcohol, which should make it a little stronger than the strongest ales, and way stronger that weak beer and wine coolers. I’m here to tell you you cannot get buzzed off of Sangria. Don’t bother. Weak rum and Coke made with caffeine free Coke is a better bet if you are in one of those “too tired to sleep funks.” Or maybe some of those designer beers that are 8-11% ABC.
I am not normally a drinker, so you’d think something weak would knock me out, but no such luck.
Sangria: you’re doing it wrong.
Here’s Bobby Flay’s Sangria recipe:
2 bottles red Spanish table wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices
Apple slices
Blackberries
Pomegranate seeds
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/red-wine-sangria-recipe.html?oc=linkback
OH! Even better - here’s Jose Andreas’ Sangria. If this is what he served at Jaleo - then, oh mama, was that a fine drink.
Red Wine Sangria
adapted from Made in Spain by José Andrés
1 bottle fruity red wine
¼ cup brandy
¼ cup Cointreau
¼ cup vodka
a splash of ruby port
2 mandarin oranges, sliced
2 granny smith apples, diced
1 strip of lemon zest
1 cinnamon stick
¼ cup fresh orange juice
a splash of soda water
Combine the wine, brandy, Cointreau, vodka, port, orange slices, apples, and cinnamon stick in a bowl and refrigerate for 4 hours.
Pour the mixture into a pitcher filled halfway with ice. Add the orange juice and soda water, give a quick stir and serve.
Yeah, OK. Buy the time I got all that done, I might fall asleep from boredom. Point well-taken.
I have got totally smashed drinking Sangria. You’re doing it wrong. Or the restaurant in Spain I was drinking at was doing it very right. One or the other.
I’ve always had the impression that sangria was one of those old-timey soft drinks.
Only if you drink the children’s version.
If I want a slow-burn mellow kind of drunk I’ll usually go with a Belgian-style triple ale or a barley wine. If I want to get the kind of drunk where I’m overly bombastic and show off my muscles I’ll be drinking mead. If I want to be drunk and laze around in the summer sun I’m going to mix myself some Ginny Palmers*. If I just want to get good and fucked up I’m going straight for some kind of whisky. Bourbon, scotch, dirty old Canadian whisky, the sacred Irish water-of-life, any of it works as a magical potion that tells the the world that it can take care of itself for the next few hours.
*That’s an Arnold Palmer (lemonade & iced tea)with gin added.
It’s red wine mixed with brandy, vodka, various liquours, sugar and whatever fruity shit you’ve got sitting around.
It will get you seriously crunk, if that’s your goal. It’s one of those drinks where you sit around the table and you think you’re fine - everything’s fine - the world is fine. Then you stand up and everything slides sideways.
The tequila shots done between the sangria swallows are what get me.
*this Sunday is national tequila day!
Earworm warning!
Da da da da da da da
Da da da da da da
Da da da da da da da
Dadadada da da
TEQUILA!