Party Like it’s 1973: Seattlest makes Sangria
As you know, we work in the food industry, so naturally we have foodie friends; and though we love them dearly, sometimes they judge. So on the day of our last party, as our food-savvy guests merrily called in to see what we’d be serving, we found ourselves conveniently forgetting to mention the Sangria.
As a hostess, we’re a firm believer in preparing some sort of special libation for parties, something beyond “beer’s in the fridge.” We like to do something that says, in Amy Sedaris’s words: “I like you.” On our pathetic budget, Sangria seemed to be just right: cheap, but requiring enough preparation to be thoughtful.
A quick search on Allrecipes.com turned out disastrous. We found recipes for Sangria with fruit concentrate and grenadine, maraschino cherries and 7 up. We wanted our Sangria to be old school and a little kitschy, but we didn’t want it to actually taste bad. We’d have to wing it. We sliced up citrus fruits, mashed them up with sugar and poured in red wine and some Grand Marnier to boot. After a glass, we pronounced it definitely drinkable. After a second glass, we pronounced it utterly delicious.
When the guests arrived, we sheepishly ushered a select un-judgy few to the fridge and pointed to our big green stock pot/party punch bowl. “Oooh Sangria!” squealed one--she worked at the French Laundry, so we’re inclined to trust her. Our fears we’re assuaged and we brought the green pot out of hiding.
As it turns out, everyone loves Sangria. And they should. Sangria is cheap, terrifically simple and even encourages the occasional wearing of party hats.
A sort-of recipe is after the break.
Photo by Rachael Coyle
Rachael’s relatively non-tacky Sangria
Use this recipe as a guideline-- feel free to change the fruit or sugar to your taste. Also, this Sangria is great with a little tonic water.
2 bottles of cheap, dry red wine (we used Charles Shaw Merlot, a.k.a. Two Buck Chuck)
scant 1/2 cup sugar
3 oranges (1 juiced, 2 sliced)
2 lemons, (1 juiced, 1 sliced)
1 lime, sliced
splash or two or three of Grand Marnier or other Orange Liqueur
When we made this, we put the juice, sliced fruit and sugar in the pot to “macerate” for about an hour before we added the booze. Truth be told, we’re almost completely sure that this is unnecessary. Just mix it all together, taste and then refrigerate for several hours. Serve cold.
