Tuesday, July 5, 2011

Fogged In Sangria

This Fourth of July, I volunteered to command the grill, so I had my punch ready two days in advance—an opportunity to play with maceration. I went for sangria this year, and used the peels from the citrus and some sliced red plums, all of which I strained out the morning of the party.

Fogged In Sangria
  • 2 bottles Rioja
  • 12 oz gold rum
  • 4 oz curacao
  • 4 plums
  • 4 oranges
  • 2 lemons
Remove the colored part of the orange and lemon peels with a sharp vegetable peeler, avoiding the white pith. Set in large bowl or jug. Add sliced plums, juice of oranges and lemons, rum and wine. Store in the refrigerator for a couple of days, then strain. Serve with ice and a bottle of soda on the side. Guests can dilute the sangria to taste.

This had plenty of citrus oil on the nose, as you might expect, and some tartness and fresh fruit notes from the plums that went very well with the wine. Nice and dry, and good with the food. (I was double fisting in the smoke and the heat with a Sierra Nevada, and it went OK with that too.)

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