Featuring SPANISH RIOJA
Cinco De Mayo is a traditional Mexican celebration that falls on May 5th of each year. It is most often enjoyed with food, drink, music and dancing and Sangria is naturally standard fare for any Mexican celebration.
2 large juiced oranges, washed; one orange sliced; remaining orange juiced
1 large lemon, washed and sliced
¼ cup granulated sugar (I like to use superfine sugar)
¼ cup Triple Sec
One 750 ml bottle red wine, chilled
1. Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.
*The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that isn’t possible, give it an absolute minimum of two hours to sit.
**You can easily double or triple the recipe- just switch to a punch bowl instead of a pitcher.
(Recipe from Cook’s Illustrated)