Tuesday, July 19, 2011

VIVA LA SANGRIA...

From Simone Beck's own simple Sangria from her book Simcas Cuisine
This should be made in the morning for evening or a day in advance for an earlier affair.

3 oranges
1 lemon
3 cloves
3/4cup confectioners sugar
3 quarts good red wine
fresh mint
ice

Wash 3 oranges and 1 lemon and cut them into thin slices. Put them into a large glass pitcher add 3 cloves and 3/4 cup confectioners sugar, cover with 3 quarts of good red wine. Place in the coolest part of the kitchen until time to serve. Two hours before serving, stir and add a sprig of fresh mint. Stir again and serve with ice.



SPEEDY SANGRIA
For an instant summer punch, buy a bottled Sangria (by Taylor)
Serve it very well chilled over ice with perhaps a lemon or orange slice hooked onto the glass and a cinnamon stick to stir.





Campari Punch
is cool and tangy.
Put a block of ice in a punch bowl and over it pour 1 fifth Campari  and 2/3 of a fifth sweet vermouth. Add 2 quarts soda water, chilled, garnish the punch with orange slices and long spiral of lemon peel.
Yields: 35 servings
*This liquor was first made in 1860 in Novara, Italy by a man named Gaspare Campari. He made his eponymous drink by soaking a still-secret combination of herbs in water and alcohol. I was a little disturbed to discover that to give Campari its trademark ruby hue, Gaspare dyed the alcohol with carmine dye, which is derived from crushed cochineal insects. Just sayin...

2 comments:

Kate said...

I love that blog you posted on my comments! Thanks for the heads up:) I'm feeling like I need to have a summer party so I have an excuse to make some punch!

1-2Punch said...

Your welcome Katie, I knew you would. Hey theres nothing more sociable than a punch bowl! It's a great gathering place for a party....pick one and have a wonderful time!