Path: swen.emba.uvm.edu!attmt1!attmtf!attmt2!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!newsfeed.cwix.com!129.250.35.146!iad-peer.news.verio.net!news.verio.net!uunet!ffx.uu.net!in4.uu.net!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Don Hamilton" Newsgroups: rec.food.recipes Subject: Sangria Followup-To: rec.food.cooking Date: 20 Apr 1999 11:07:33 -0600 Organization: iafrica.com Lines: 38 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <000001be8a63$de741ee0$93d6fea9@DurbsDon> Reply-To: "Don Hamilton" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32367 Michael asked for a sangria recipe.Sangria I have made this Sangria several times and it was well received. It comes from "Playboy's International Gourmet" by Thomas Mario, in the chapter Paella y sangria, 1971. The strip of orange always causes favourable comment. SANGRIA (Serves 6 to 8) 1 Whole orange 1 fifth (750 ml) light, dry, red wine 1 ripe Elberta peach, peeled and sliced. 6 slices lemon 1.5 oz (45 ml) cognac (I use brandy) 1 oz (30 ml) triple sec 1 oz maraschino liqueur (I leave it out. Only bottle I ever had tasted like Wildroot Cream Oil) 1 Tbsp sugar, or more to taste. 6 oz iced club soda Cut entire peel of orange in a single strip , beginning at the stem end and continuing until spiral reaches bottom of fruit. White part should be cut along with outer peel, so that orange fruit is exposed. Leave peel attached to orange bottom, so that fruit may be suspended in pitcher. Pour wine into glass pitcher. Add peach, lemon, cognac, triple sec, maraschino and sugar. Stir to dissolve sugar. Carefully place orange in pitcher fastening top end of peel over rim. Let mixture marinate at room temperature at least one hour. Add soda and a tray of ice cubes to pitcher. Stir. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.