Single Serving Sangria?!
Single Serving Sangria?
I was trying to find a recepie where I can just make one glass of sangria at a time. I can't make a gallon of it and drink it all in one sitting and they say it will go bad in about 24 hours. Does anyone know where I can find something that I can make once in a while in a single serving? Thanks!
Answers:
I found this recipe:
Single Serving Mexican Sangria Recipe
1 wineglass chilled red wine
1 shot Contreau
1/2 shot Patron tequila
Juice of 1/2 orange
Juice of 1 lime
Mix all in shaker with ice, then strain into a glass. Garnish with an orange wheel.
Source(s):
http://www.wineintro.com/sangria/singlem...
google it
I make this Sangria all the time. I had some last night.
4 oz Yellow Tail Shiraz
1 oz triple sec
1 oz Bacardi Big Apple Rum
2 oz orange juice
2 oz cranberry juice
orange slices and lemon slices
Pour all ingredients over crushed ice add a lemon and orange slice and enjoy.
You can add 1 more ounce of oj or cranberry juice if it you need less alcohol and more fruit flavor.
I'm not quite sure why so many people add rum, vodka, triple sec, etc. to their sangrias. The traditional add is usually only vermouth, at most. Just pour yourself a partial glass of wine (it can be red, white, or somewhere in between). If you use red wine, add a bit of sugar or simple syrup (or something like it--sweet syrups like Torani, marachino cherry syrup) but do it sparingly, to taste. Add fruit such as orange or lime. I suggest putting ice in a larger glass, then pouring the conconction into that glass--let stand for 10 minutes or so, and then strain (pull out the fruit or add new fruit). I often stray from traditional sangria (usually dry wine with sugar and fruit added) and just use lambrusco and white zin, a splash of fruit juice, a splash of syrup, and a couple of cherries and an orange. The recipes vary widely--which way you decide to go depends on how finicky you are about your wine selection. I suggest that you visit a wine shop in your area. They're usually excited about these kinds of questions and seek to expose you to fabulous traditional recipes. Good luck!