Looking for a great Mother's Day gift idea? I just finished “But Mama Always Put Vodka in Her Sangria!: Adventures in Eating, Drinking, and MakingMerry.” The sassy and fun turn is written by New Orleans resident Julia Reed, a frequent television commentator, former reporter for the Orlando Sentinel and a contributing editor at Garden & Gun magazine.
A master storyteller, Reed gives readers an insider’s view of her native Mississippi Delta and Florida’s Gulf Coast as well as snippets of her global travels. Sip a perfect Pimm’s Royale with her at the Paris Ritz and learn entertaining tips from accomplished hostesses ranging from Pat Buckley to Pearl Bailey and, of course, Reed’s own mother. Today, I share an inspired sangria recipe — with vodka, of course. Enjoy!
Makes about 3 quarts, or enough for 12 to 14 drinks
6 cups full-bodied dry wine such as merlot or chardonnay
2 cups simple syrup
1 cup freshly-squeezed orange juice
1 cup unsweetened pineapple juice
3 ounces white rum, preferably Bacardi
3 ounces vodka
1 ounce orange liqueur
1 ounce brandy
3 cups (or more, as needed) chopped fresh seasonal fruit
1. Combine wine, simple syrup, orange and pineapple juices, rum, gin, triple sec, and brandy in a large glass pitcher.
2. Cover and refrigerate for at least 12 hours or up to 24 hours.
3. Fill wine glasses with ice and arrange a half cup of the chopped fruit in each. Pour the sangria into the glasses and serve.
Recipe notes: Pair berries, apples and plums with red sangria or peaches, nectarines and melons with white sangria. Citrus adds balance to both. Use increments as a guide, adjusting distilled spirits, wines and liqueurs to taste. Adapted From Danny Meyer's Mix Shake StirCopyright © 2014, The Baltimore Sun