Tuscan Sangria
- Course: Beverage
- Features: Fast
Summary:
Sangria is too often a mix of cheap wine and liquor, made for heavy party drinking. This recipe takes sangria in a more sophisticated and balanced direction, delivering a range of flavors by the glass. There are no big hunks of cut-up fruit; it uses a reasonably priced sangiovese wine along with citrus-vanilla Tuaca, bitter Punt e Mes, sweet limoncello and fresh citrus juices.
A note about bottle volume: In testing this recipe, we found that the 750-ml bottle contained more than 3 1/8 cups. Use the entire contents of the bottle.
12 servings
Ingredients:
- 1 750-ml bottle (3 to 3 1/2 cups) Tuscan red wine, preferably Sangiovese
- 3 cups freshly squeezed orange juice
- 1/2 cup freshly squeezed lime juice
- 3/4 cup Tuaca (a citrus-vanilla liqueur)
- 1/3 cup Punt e Mes (an Italian vermouth)
- 1/2 cup limoncello
- 1/4 cup sugar, preferably superfine (for easier dissolving)
- Ice
- Orange slices, for garnish
- Cinnamon sticks, for garnish
- Club soda or sparkling water (optional)
Directions:
Combine the red wine, citrus juices, Tuaca, Punt e Mes, limoncello and sugar in a large (at least 2-quart) pitcher; stir well. Pour into individual wine glasses that have been half-filled with ice. Garnish each glass with an orange slice and a cinnamon stick. If desired, top each serving with a splash of club soda or sparkling water.
Recipe Source:
Created by Duggan McDonnell at Cantina Bebidas in San Francisco.
E-mail the Food Section with recipe questions.
(Michael Temchine for The Washington Post)
