True story: When my boyfriend and I went to Las Vegas last summer, I paid $13 for a glass of sangria by the pool. And crazy as that was, it was worth every penny. When it’s hot outside and you want to enjoy a cool and slightly intoxicating beverage, there is nothing better than sangria. NUH-THING.
People seem to be intimidated by the idea of making sangria, but it’s actually a perfect choice. Although it takes a tiny bit of forethought, it’s quick to prepare and completely open to improvisations and creative additions.
The basics of a good sangria are:
• Other alcohol
• Optional extras
Although sangria is typically made with red wine, white wine, and even rose can also be amazing. You could even consider using sparkling wine. Use whatever you have on hand.
Sangria just needs that extra kick. Consider using brandy, rum, vodka, peach schnapps, triple sec, Cointreau, tequila, or a fruity liqueur (though not all at once!)
Traditionally you would use lemons, limes, and oranges, but anything goes here.
You may also want to add some fruit juice, especially if you’re pressed for time and aren’t able to let the fruit marinate for a long while. A half-cup of juice (orange, cranberry, pomegranate, etc.) will really mellow out your sangria nicely.
The standard is club soda, but you can use tonic water, ginger ale, Fresca, or any other carbonated beverage. It’s up to you whether you choose to use one with artificial sweeteners or not.
Use caution when adding this, as you may not want it too sweet. If you’ve used juice or a sweetened soda, you might not need any. To use white, brown, raw, or any other granulated sugar, microwave it with a couple tablespoons of water to dissolve it first. You can also use a liquid sweetener like honey or agave nectar. I would start with just a tablespoon or two to start and see what you like.
These include fun goodies like garnishes and herbs. Try adding fruit wedges, frozen berries, fresh mint, lemongrass, basil, or even rosemary.
Pour a bottle of wine into a pitcher. Top with your other alcohol, 1/4 – 1/2 cup, depending on how you feel. Add your chopped fruit and/or any juice. Add your sweetener. Give a good stir and refrigerate for at least an hour. Add the soda at the time of serving.
The sangria I photographed for this post was one I called Extreme Berry Sangria. It was made with strawberries, blueberries, and blackberries, with a half-cup of raspberry vodka, a half-cup of pomegranate juice, a couple tablespoons of honey, and about 2 cups of carbonated water. It was delicious.
You can absolutely use your imagination here though. Here are a few additional suggestions to get you started:
Classic Sangria: Red wine, brandy, lemon, lime, oranges, simple syrup, club soda The Cosmo Sangria: Red wine, triple sec or Cointreau, limes, cranberry juice, tonic water. Garnish with frozen cranberries and lime wedges. Bellini Sangria: White wine, peach schnapps, peach juice, chopped peaches, top with champagne instead of soda, garnish with mint. Pink Lady Sangria: Rose wine, vanilla vodka, chopped strawberries, a splash of cream soda. Coming-On-Autumn Sangria: Red Wine, Brandy, sliced red apple, sliced pear, honey, ginger ale, garnish with cinnamon sticks.
Yes, it is very important that whatever combination you come up with, you give it a cute name. Guaranteed to taste 25% better that way and if sangria wasn’t the drink you’re looking for, I am sure you’ll enjoy the Kir Royale Cocktail.
Not getting it right? Check out the Sangria recipe in the video below for tips and recipes
Oh boy. Today is a very special day, or at least *I* think so. Today is my 30th birthday!
I’m not one of those people who freaks out about thirty. I’m actually excited today, to be entering a new decade of my life. My twenties were wonderful, for the most part, but they were also fraught with indecision, angst, and a scrambling feeling of failure.
But things in my life have come together quite wonderfully in the last few years. I met Shaun, who is everything I ever hoped for and more. We’re about to move into a townhouse that makes me squee with excitement and decorating possibilities.
I got a job that is creative and challenging (and pays well!) I lost the weight that has been plaguing me for my whole. entire. life. I found a happy home in blogging and new passions in food and photography.
I didn’t write all of that to brag, and my life certainly isn’t perfect. I guess the thing is that for the first time ever, maybe, I feel truly satisfied with where I’m at. There are lots of ways I still want to go forward, but those will come and I’ll keep working towards them. But I don’t feel frantic anymore. I don’t feel like I’m failing.
So! Such a feeling clearly deserves no less than a champagne cocktail, wouldn’t you agree?
I love Kir Royales because they feel so dang special. Champagne and creme de cassis are both ingredients that I would NEVER typically have in my house, and it’s not a drink I would rush to order at a bar either. So making them feels extravagant, and instantly says ‘special occasion’.
The reason I’d still consider them pretty no fuss is that they only involve two ingredients, and require no fancy tools like a cocktail shaker, or even a bag of ice. (Just pop your bottles of champagne in the fridge a few hours before you want to make these.)
• 5-6 ounces of champagne (or sparkling wine)
• about 1/2 to 1 ounce of creme de cassis (blackcurrant liqueur)
• some kind of garnish: blackberries, blueberries, or raspberries, a lemon peel, a sprig of mint, etc.
And frankly, even the garnish is optional.
To make, simply fill your flute with champagne, top with a generous splash of cassis, and stir lightly. Add garnish and serve!
Or in my case, drink! Cheers!
A note on the glasses: I picked up these champagne flutes at the dollar store, for just $1 each. Easily affordable for a small group, though you might want to go for plastic if you have a larger gathering, or ignore the flute thing altogether and just serve ‘em up in wine glasses, juice glasses, and whatever else you have available. Most people won’t mind, especially after enjoying one or two.
Chateau Margaux 2003 has arrived, it got 99 points from Parker !!!
also 2003 Pavillion Rouge (second label of Ch Margaux and not too shabby in its own right !!) and Chateau La Fleur de Petrus. These are truly great and rare Bordeaux wines. If you desire them to call Mark in the store !!! Ask about our wonderful 2003 Burgundies too!
FALL TASTING PROGRAM AT 7TH STREET WINE COMPANY
Friday 17th November 6.30-8.30 PM
Details to be announced
Saturday 18th November 6.00-8.00PM
Chris Covolo of Vinifera Wines – Leukemia Society Fund Raiser
Chris is our rep from Vinifera who distribute some outstanding Italian Wines. He is planning to run a marathon to raise funds for the leukemia society. In exchange for tasting the wines, each customer is asked to make a donation of $5 or more towards his pledged total for running the marathon. We hope you will support this most worthy of charitable evenings.
Wednesday 23rd November 6.30PM to 8.30PM
Pre Thanksgiving Wine Tasting
Chilcas Wines from Chile
I recently discovered these wines at a trade show and was completely impressed by their combination of quality, flavor, and value for money. Consequently, I have asked Walca Wines to present the wines at this tasting. Graciella Blackburn will present the following varietals: Sauvignon Blanc, Chardonnay, Merlot, Cabernet Sauvignon, Carmenere, and Syrah.
Most of these wines are reserve wines as is the wonderful red blend called the ‘Red One’ which would interest most Napa wine lovers.
I think you will be amazed by these wines, so before you hunker down to football and the family on Thanksgiving come to the store and try a series of wines that truly represent the revolution in Winemaking that is going on in Chile. You never know, you might even take one to go with the turkey !!!!!!!!
Wednesday 29th November at the Sage French Café
Seventh Street Wine Company is proud to announce in association with Sage French Cafe
Opici wines will be pairing their Champagne wines with the superb cuisine of Chef Laurent
Charles Laffite Brut
Heidsieck Blue Top
Brioche, foiegras, poached egg, bearnaise.
Heidsieck Yellow Brut 1er Cru
Pan seared sea bass, wilted arugula with balsamic/cranberry reduction.
Duck leg confit, with vanilla magret, and apple compote.
Roze White Port
Warm chocolate torte, with anglaise cream…
Coffee or tea
Price: $79.00 per person
A Moulin Rouge show will also take place following the dinner. It should be a superb evening of great food, wine, and entertainment. Call the restaurant to book on 954 565 2299 or check the website sagefrenchcafe.net and mention Seventh Street Wine when booking as the wines will be available for purchase from here.
Friday, December 1st 6.30-8.30
Champagne Extravaganza – $15 per ticket
We are proud to announce a Champagne evening aimed to get you primed for the festive season. Thus far the following Champagne houses will be represented. This is an event that breaks away from our normal policy of not charging for our tastings, but we are sure you will agree it is well worth it considering the wines being offered.
Not your usual suspects we agree, but these are some of the best Champagnes available. So treat yourself and break away from the old stalwarts and liven up your palate with some of the best champagnes you have ever tasted both in terms of value and quality. What is my favorite??? Ask me on the night.