Sangria by the Pros
Are you bloody kidding me?! This was incredible! I used to have bartender made sangria all the time in bistros in Quebec City. They were delicious. Then when I moved to Colorado, it was not served and lost touch with this excellent elixir. Move forward almost 15 years later, I go back to Quebec City just to realize that most people use a prepared mix (like margarita mix) and just add wine; what a travesty! So I looked up this recipe and...WOW! For those of you who have read some of my reviews I always make the recipes AS IS, at least the first time. Well, in this case, I could not find fresh pineapple and did not want the canned version, so I unfortunately had to leave it out.
The outcome.... even a doubled recipe DISAPPEARED in less than a half-hour! Now I call that a stamp of approval. Here is a nice little trick though. If you've macerated the fruit in the brandy for the required amount of time, and don't server a lot of them in the actual drink, you can make a new batch in a pinch. Ok, it will not be "as good" as the first one, but it is better than not having sangria!!!
Thank you so much for the recipe and having rekindled my love of sangria.
15 users found this review helpful
Jul. 20, 2014