I was looking for inspiration for a lovers punch of the sangria variety. Here are some ideas to get you going.
2 cups strawberries, raspberries, or fresh cherries sliced in half
6 oz. (3/4 cup) Simple Syrup
6 oz. (3/4 cup) Triple Sec
4 oz. (1/2 cup) Brandy
Macerate fruit pieces in syrup, triple sec and brandy (at least four hours and preferably overnight). Keep covered and refrigerated until ready to serve.
1 750 ml bottle dry White wine
4 oz. plain or herbal simple syrup (try basil, mint or thyme)
4 oz. Spanish Brandy
2 oz. Torres Gran Orange liqueur, Cointreau or Combier
Optional garnish – Sprig of fresh herbs if an herbal syrup is used.
Mix wine, simple syrup, brandy and orange liqueur. This is the base wine product for the sangria. Keep refrigerated until serving.
Ladle 6-8 oz. of fruit and juices into a large pitcher. Fill with base wine product until almost full. Top with 4 oz. of club soda and stir to combine. Ladle a small amount of fruit into ice filled wine glasses. Pour in wine and garnish if desired.
Recipe adapted from Katie Loeb.
I switched out the stone fruit for red fruit and berries in honor of the "love fest".
Winter white sangria
2 cups raspberries, cherries, or strawberries
1/2 cup superfine of confectionwers sugar
32 ounces apricot nectar or peach, pear, or other nectar chilled
16 ounces plum wine chilled
8 ounces brandy, chilled
Two 750 milliliter bottles sparkling wine, chilled
Add all ingredients but berries and stir well. Refrigerate until ready to serve. Remove from refrigerator, add sparkling wine and berries. Serve immediately.
Recipe adapted from Nick Mautones' Raising the Bar
I want to play with this recipe and add a pear brandy like Belle de Brillet and maybe some white wine to make it a more full bodied sangria in the spirit of winter. I will post an updated recipe later.
Until then, try this Brandy Sangaree
1/2 tsp. white sugar dissolved in a dash of water
2 oz. brandy
Tools: mixing glass, barspoon, strainer
Garnish: freshly grated nutmeg
Combine sugar mixture and brandy in a mixing glass. Fill one-third full of crushed ice, stir well, strain into a small rocks glass and add a dash of port wine. Garnish.
Recipe from Imbibe magazine, adapted from Jerry Thomas’ 1862 Bon Vivant’s Companion