Let’s have a drink, shall we?
I’m in full on vacation mode. We don’t leave for Europe for another 2 1/2 weeks (but who’s counting?) but I’ve already been practicing my phrases, eating dinner at 9, and enjoying lots of wine and gelato in between.
BL and I have split up the planning duties: he’s got transportation and activities, I have food and nightlife.
Clearly my sweetie understands me.
I have been pouring over trip advisor, Rick Steve podcasts, and countless books trying to figure out favorite local restaurants, picnic spots and cuisine of each region.
It’s been a tough few weeks.
(If you have any recommendations- let’s hear them!)
Since I will turn just about any event into a celebration, I’ve themed our weekend dinners- coinciding for each country we researched that day. Ah, life has been pretty fun lately.
Last weekend? Barcelona! Along with my Paella recipe (next week), I made this Sangria to sip on the porch Saturday night and then by the pool on Sunday.
If you’ve ever had Sangria, you understand the refreshing, addictive drink that it is. Red wine, fresh squeezed juice, lightly-sweetened, it’s easy to down a pitcher faster than you’d like.
This is my classic recipe, a simple version that I sometimes deviate from depending on the menu. It’s just as delicious with in-season berries, sliced plums, and peaches. I recommend allowing it to sit for at least 8 hours. If you don’t have that kind of time, be sure to serve it very-well chilled and muddle your fruit as you add it.
1 Bottle of red wine
2 medium oranges, cut into wedges
1 lemon, cut into wedges
2.5 tbsp. raw sugar
1 oz. brandy (or more if you like your Sangria a bit boozier)
2 Cups club soda, preferred but can use ginger ale or lemon-lime soda
Add 1 orange, 1/2 the lemon, sugar, and brandy to a pitcher. Lightly muddle until sugar is mostly dissolved and fruit is slightly broken down.
Add the red wine and remaining fruit. Chill for 6-8+ hours. To serve, add club soda and pour over ice. Garnish with fruit!