I recently came across a colorful book by Kim Haasarud, called 101 SANGRIAS & PITCHER DRINKS (Wiley Hardcover; $16.95; March 2008)
Sangria seems to be enjoying a surge in popularity and, as one of our favorite celebratory days approaches, I began eyeballing her recipe for Sangria Rita.
Ah, perfect for a large gathering on a nice warm Central Coast day!
The author recommends topping it off with seasonal fruit items like oranges, lemons, and limes, for a crowd pleasing batch.
As for the wine, any sturdy, young red wine will do. My first batch I used one bottle of cabernet and a bottle of merlot.
Sangria Rita
1 bottle red wine
1 3/4 cups simple syprup
1 1/3 cups tequila
1 orange, cut into half-wheels
1 lemon, cut into half-wheels
1 lime, cut into half-wheels
Combine all of the ingredients into a large ceramic or glass container and stir well. Cover and refrigerate for at least four hours. Serve over ice. If desired, shake a small amount in a cocktail shaker with ice and strain into a Margarita glass. Garnish with additional fruit.
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