EGGARY Posted July 9, 2016 Report Share Posted July 9, 2016 I plan on making this tomorrow to go along with the Bourbon Smoked Chicken. I am a recipe person. I got the recipe for the Bourbon Smoked Chicken from America's Test Kitchen. Quick Pink Sangria Start to finish: 1 hour 20 minutes Hands on time: 20 minutes Servings: 4 – 6 tall drinks 2 small firm ripe peaches (about 8 ounces), cut into thin slices 1 cup pitted cherries 1 small orange (about 6 ounces), halved and sliced thin ½ cup triple sec or other orange liqueur 1/3 cup superfine granulated sugar* 3 cups chilled dry rose wine (750-ml bottle) 2 cups chilled sparkling water, optional Stir together peaches, cherries, oranges, triple sec, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour, stirring occasionally. Stir in wine and sparkling water, if using, and serve. Note: if you are not going to serve it right away, don’t add the sparkling water. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 9, 2016 Report Share Posted July 9, 2016 What time should we be there for the taste test? 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 9, 2016 Report Share Posted July 9, 2016 A great drink on a hot day. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 10, 2016 Report Share Posted July 10, 2016 Best part of making sangria - eating the fruit when the drinks are all finished! My tweak on it - replace the sparkling water & rose wine with a nice bottle of Brut Rose champagne! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 10, 2016 Report Share Posted July 10, 2016 Sounds interesting Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
EGGARY Posted July 11, 2016 Author Report Share Posted July 11, 2016 As to the Sangria, it was really tasty. Used a Rose Wine and added another bottle to the pitcher for tomorrow. I don't know if this is a good thing. Lol ! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 11, 2016 Report Share Posted July 11, 2016 On July 9, 2016 at 7:48 PM, tony b said: Best part of making sangria - eating the fruit when the drinks are all finished! My tweak on it - replace the sparkling water & rose wine with a nice bottle of Brut Rose champagne! I have a thing for good champagne. I'm going to do this and sub champagne. Great idea, Tony! Quote Link to comment Share on other sites More sharing options...
tony b Posted July 11, 2016 Report Share Posted July 11, 2016 1 Quote Link to comment Share on other sites More sharing options...
xraydoc Posted July 11, 2016 Report Share Posted July 11, 2016 @EGGARY - That sounds like an excellent sangria. I am not much of a wine drinker, but I have a weakness for champagne. The bubbles in that sangria sound great! I also like @tony b's suggestion of substituting a sparkling rose. I attached a recipe for a cava sangria. My wife and I had it at Jaleo - a Jose Andres restaurant in Washington, DC. We fell in love with it and immediately began scouring the internet for the recipe. I found it at Food.com, but it is originally Jose Andres'. It is sweet, but it packs a punch. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 12, 2016 Report Share Posted July 12, 2016 Having eaten at Jaleo in DC many times, I know what you are talking about. Everything about the place is amazing. I had to buy the cookbook. Quote Link to comment Share on other sites More sharing options...
xraydoc Posted July 12, 2016 Report Share Posted July 12, 2016 @tony b - Jaleo was our first introduction to Jose. After that, we have gone a little wild. We have eaten at Oyamel, Bazaar, China Poblano, and J in Mexico City. They are all unique and different but with he common thread that Jose brings. He is one of our top 3 favorite chefs. We would love to try more, but alas, that job thing gets in the way.... Quote Link to comment Share on other sites More sharing options...
EGGARY Posted July 12, 2016 Author Report Share Posted July 12, 2016 Thank you for the Recipe for the Sangria. I also am a big fan of Prosecco and yes there are recipes for Sagria with Prosecco. Cocktail Hour is going to get fun. We need to come up for a recipe for a Sangria for our kids' Bar/Bat Mitzvoth. (Mitzvoth is the plural for Mitzvah in Hebrew) Quote Link to comment Share on other sites More sharing options...
tony b Posted July 12, 2016 Report Share Posted July 12, 2016 19 hours ago, EGGARY said: We need to come up for a recipe for a Sangria for our kids' Bar/Bat Mitzvoth. (Mitzvoth is the plural for Mitzvah in Hebrew) I believe that Welches (and probably others) make a sparkling grape juice that you could use in the Sangria for the kids Mitzvoth. There are some nice sparkling (non-alcoholic) lemonades, too, that would work. Mazel Tov! Quote Link to comment Share on other sites More sharing options...
BBQKaeding Posted July 13, 2016 Report Share Posted July 13, 2016 The sangria sounds great - we ran out of ours rather quickly at our Independence Day Brew & Q bash even though I was serving craft ales . Peaches and cherries = WOW! (in my book) Bourbon smoked chicken though? Are you keeping that one for yourself? Sounds awesome. Recipe? Please, oh please? Quote Link to comment Share on other sites More sharing options...
EGGARY Posted July 15, 2016 Author Report Share Posted July 15, 2016 The recipe for Smoked Bourbon Chicken is in the Poultry Section and it was really tasty. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted July 17, 2016 Author Report Share Posted July 17, 2016 On July 11, 2016 at 0:23 PM, xraydoc said: @EGGARY - That sounds like an excellent sangria. I am not much of a wine drinker, but I have a weakness for champagne. The bubbles in that sangria sound great! I also like @tony b's suggestion of substituting a sparkling rose. I attached a recipe for a cava sangria. My wife and I had it at Jaleo - a Jose Andres restaurant in Washington, DC. We fell in love with it and immediately began scouring the internet for the recipe. I found it at Food.com, but it is originally Jose Andres'. It is sweet, but it packs a punch. One note on this recipe as it calls for putting Ice into a Pitcher. It would be best to put the ice in the glasses instead as the ice in the Pitcher would water down the Sangria. Quote Link to comment Share on other sites More sharing options...
