A Thirsty Spirit is back after a summer hiatus. Here are some food and beverage related summer highlights:
And, now to the point of this posting, Fall Sangria.
Happy Summer, ya’ll! It sure feels like it out there today.
I will admit to having never liked sangria in the past. I feel the same way about mimosas, spritzes, etc. – I like my wine as it is. That said, I thought sangria could be a refreshing addition to the summer menu at ABV. Having never made sangria before, I scoured recipes online, ultimately combining a few, and adding my own twists.
Berry Rosé Sangria
*1 cup water
* 1/2 cup sugar
*1/4 cup cassis (I used Finger Lakes Distilling)
*1 1/2 cups mixed berries (I used blueberries, raspberries and blackberries)
*1 bottle rosé (I used 750 ml Inman Family, Endless Crush, Olivet Grange Vineyard, CA 2010)
*juice from two lemons
*1/2 cup white port (I used Ferreira)
Combine the water, sugar and cassis and heat until the sugar dissolves. You are basically making a tasty simple syrup. Pour the syrup over the berries, then add the wine, the lemon juice and the port. I have been using frozen berries and I’m getting great results. They puff right up when the syrup is poured over them and they absorb a lot of flavor. The first batch I let chill overnight, but this is not necessary. The recipes I read said everything from serve immediately, to chill for an hour, to let sit overnight. I’ve found the flavors come together pretty quickly. We are serving it in a highball glass, over ice, topping it with club soda and garnishing it with a lemon-thyme orange wheel garnish. Cheers!
Yeah, we’re scrappy, and we made it into the NYT! Here is a permalink to the slideshow and article.
Zagat released their annual 30 under 30 list for NYC today and our man Corey made the cut! We are proud of our “mover and shaker”.