Friday, August 14, 2009
Home Cooking Make Your Own Tapas Sangria
Posted by Pamela Denney on Fri, Aug 14, 2009 at 6:47 PM
- liqurious.com
Here’s a recipe by Joe Ferguson, the beverage and event coordinator at the Memphis Botanic Gardens. Ferguson’s sangria is offered on Wednesday and Thursday nights as part of the new tapas menu at Fratelli’s.
Tapas SangriaTo 1.5 liter, bottle of Merlot, Cabernet, or Shiraz, add the following:
6 oranges, quartered and hand squeezed
4 limes, quartered and hand squeezed
2 lemons, quartered and hand squeezedAll fruit is thrown into wine after extracting juices. Then add:
1 ounce of triple sec
3 ounces of cherry juice
8 ounces peach pieces in light syrup
Cover and refrigerate overnight, marinating the fruits.
To serve:
Use a 12-oz stem glass filled with ice, add 5 ounces of sangria, top with a splash of club soda, and garnish with a skewer of bing cherry, peach, lime, orange, and lemon
“It’s the perfect quencher on a Memphis, summer afternoon, especially when strolling the grounds of the Memphis Botanic Garden,” Ferguson says.
THIS WEEK'S ISSUE
SPECIAL ISSUES
