Salsa Night Sangria One Glass Recipes

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SANGRIA



Sangria image

This recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City. Though sangria is typically made in larger batches, Freeman demonstrates that it can also be concocted right in the glass for a single serving. When it comes to ingredients, he eschews the fancy add-ons found in many recipes, instead sticking to a simple formula of Spanish wine (ideally a young Rioja), Spanish brandy, and lemon juice. If you prefer, sugar can be added to taste, and different light red wines, citrus juices, and brandies substituted.

Provided by Eben Freeman

Yield Serves 1

Number Of Ingredients 10

1 tablespoon (1/2 ounce) brandy
1 tablespoon (1/2 ounce) orange liqueur, such as Triple Sec
2 tablespoons (1 ounce) freshly squeezed orange juice
1/2 teaspoon fresh lemon juice
7 tablespoons (3 1/2 ounces) light-bodied red wine, such as Rioja
1 cup ice cubes
2 tablespoons (1 ounce) club soda
1 teaspoon sugar (optional)
1 apple slice
1 orange slice

Steps:

  • In large wine glass, stir together brandy, orange liqueur, orange juice, lemon juice, and wine. Add ice, top with club soda, and stir briefly. Taste and stir in sugar, if desired. Tuck apple and orange slices into top of glass and serve immediately.

SANGRIA AND FRUIT SALSA WITH SWEET HEAT PIE CHIPS



Sangria and Fruit Salsa with Sweet Heat Pie Chips image

Provided by Vivian Chan

Categories     appetizer

Time 6h45m

Yield 4 to 6 servings

Number Of Ingredients 23

One 750-milliliter bottle dry white wine
1/2 cup elderflower liqueur
1 tablespoon light brown sugar
1/2 cup diced nectarines
1/2 cup blueberries
1/2 cup diced pineapple
3 medium lemons, sliced
1 Granny Smith apple, sliced
One 750-milliliter bottle chilled cava
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 teaspoon ground Aleppo pepper
Kosher salt
Two 9-inch rounds refrigerated rolled pie crusts
3 tablespoons unsalted butter
2 tablespoons honey or agave
Finely grated zest of 1 lime plus juice of 2 limes
1 cup diced pineapple
1/2 cup blueberries
4 medium kiwis, cut into 1/4-inch dice
2 medium ripe nectarines, cut into 1/4-inch dice
1 ripe mango, cut into 1/4-inch dice
3 tablespoons fresh mint, thinly sliced

Steps:

  • For the sangria: Pour the bottle of white wine into a large pitcher. Stir in the elderflower liqueur and brown sugar; stir until the sugar is fully dissolved. Add the nectarines, blueberries, pineapple, lemon slices and apple slices to the wine. Let sit in the fridge for at least 6 hours and up to overnight.
  • When ready to serve, fill a chilled wine glass with the sangria base and top with chilled cava. Garnish with some of the fruit, if desired.
  • For the fruit salsa and chips: Preheat the oven to 375 degrees F.
  • Mix the granulated sugar, cinnamon, Aleppo pepper and 1/2 teaspoon salt in a small bowl. Set aside.
  • Place the pie crusts on 2 separate baking sheets and brush the tops with the melted butter. Sprinkle with the sugar and spice mixture. Bake until golden brown and crisp, 15 to 18 minutes. Let cool slightly, then break into pieces.
  • Meanwhile, whisk together the honey and lime zest and juice in a medium bowl. Add the pineapple, blueberries, kiwi, nectarines and mango and toss until well combined. Refrigerate until ready to serve.
  • When ready to serve, sprinkle the sliced mint on top of the salsa and serve with the cinnamon chips on the side.

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