As if that title really needed a question mark.
Lately, I’ve grown rather fond of starting my weekends on Thursdays. A cocktail with friends or dinner al fresco is the perfect way to start undoing that painful knot that steadily builds up under my right shoulder blade during the week.
This summer, I’ve rediscovered sangría. The concept of sangría has always appealed to me: it’s fruity, refreshing, and, well, it’s got booze. But for the most part, what’s poured at restaurants is watered down and tasteless.
I’ve made a few modifications. ¡Salud!
SANGRIA
Serves 4
Rather than diluting sangría with regular ice, I like to add tropical fruit ice cubes. I love Goya varieties, like guava and passion fruit, but orange juice, white grape juice, or tropical punch are acceptable substitutes.
– Make ahead: 2 (12-ounce) cans Goya nectars (such as pineapple-passion fruit or tropical fruit punch)
– Shake juice cans well. Pour into 2 12-cube ice trays and freeze.
1 (750mL) bottle red wine, chilled
1 ½ cups orange juice, chilled
¾ cup Triple sec
1 apple, cored, seeded and cut into ¼ inch pieces
1 plum, pitted and cut into ¼ inch pieces
1 peach, pitted and cut into ¼ inch pieces
1 ½ cups club soda, chilled
– In a large pitcher, combine wine, orange juice, triple sec, and fruit. Stir in club soda and ice cubes right before serving.