Md. casinos are pumping out billions for education. So why are there school budget deficits?

Julia Reed's sassy new book is full of recipes, reminisces and reasons to enjoy life

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!

Summer Sangria

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 Stir

Copyright © 2017, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad