Oh, Sangria, why do you do it to me? As I mentioned yesterday, we had a cocktail party last night and the featured cocktail was Bobby Flay’s pomegranate sangria. Because I liked it very (read: too) much, this post will be limited to the sangria alone. I promise to write about the food very soon. I’m especially excited to tell you about the mini meatballs, shrimp-and-chorizo skewers and carrot cake. Stay tuned.
Back to the sangria. I made it last year for our holiday party and it was very well received. Let’s just say that there was an incident involving my friend and me, two forks and the booze-soaked fruit at the bottom of the pitcher in the wee hours, as the party was winding down.
Last time I made this, I omitted the pomegranate seeds. For some reason, it was an intimidating fruit to me. I love the juice, I’ve enjoyed the seeds in restaurant dishes, and we’ve all heard more than enough about the nutritional benefits of the fruit. But something about dismembering the fruit for it’s seeds seemed a little too carnal. I mean, just look at that photo. I think carnal is an appropriate word. This year, as evidenced by the pictures, I went for it. And I have to say, it’s really fun to fish out those seeds (and to pop a couple in your mouth here and there).
Thanks in part to the addition of the pretty, pretty little seeds, the sangria was a hit again this year. In fact, I had to whip up a second batch midway through the party (why, why did I do that?). As I carried the pitcher out of the kitchen on my way to the bar, many a guests held out their empty glasses for a refill. The pitcher was mainly fruit by the time I made it the bar.
And I’m proud to say there were no digging-the-boozy-fruit-out-of-the-bottom-of-the-pitcher incidents this time around. Though those pomegranate seeds might have been worth it …
2 bottles red Spanish table wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)*
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.
* I omit the simple syrup. I don’t think it needs the added sweetness; in fact, I dislike many sangrias because they are too sweet. However, my version is probably stronger. Oops.
** In addition to adding the types of fruit the recipe calls for, I also threw in some fresh pineapple chunks, because I had some in the fridge.