I love those moments when you need to make something last minute and miraculously have all the ingredients on hand. It must be that I’m still affected by the all the years I lived in a remote mountain town. Even though most everything you could ever need was available in town it was hard to justify a town trip (which included a round trip elevation drop and climb of 2500 feet) just because you needed a lemon. To this day my pantry looks like it was stocked by a survivalist, and I now live within two blocks of an epicurean swap meet.
It was the case yesterday, when I endeavored to make sangria, that I was pleasantly surprised to have nearly everything Emeril said I needed. I adapted his recipe by reducing the sugar, increasing the Grand Marnier and omitting the Brandy. My liquor cabinet was not stocked by a survivalist - no brandy, cognac or grappa to be found. The resulting drink was light and refreshing. Now I want to have a tapas party...
Summertime Sangria
Print recipe only here
Serves 4-6
1 (750-ml) bottle red wine
1/3 cup Grand Marnier
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 T sugar
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 apple, cored and cut into eighths, and sliced
1 (750-ml) bottle sparkling water, chilled
METHOD
Combine everything but the sparkling water in a large plastic container or glass pitchers. Stir well, cover and chill for 1 to 2 hours. When ready to serve, add the sparkling water.
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