Friday, July 20, 2012

Keeping it Classy with Sangria

Ahhhh Summer....Poll question: can you consider yourself the "outdoors-y type" if you like to drink on patios, terraces, beaches and balconies? We think so.

No matter where your drinking this summer (that college dive bar counts too) try these refreshing options. Want to get really fancy in the backyard? Ditch the red Solo cup for a stemless martini or wine goblet and impress the neighbors (even if you have a farmer's tan).

its just a coincidence there is one for everyday of the weekend

 Zen Sangria
One 750-milliliter bottle dry white wine, such as Sauvignon Blanc 1/2 cups pomegranate juice, chilled 
2 1/2 cups pear nectar, chilled
2 1/2 cups apricot nectar, chilled 
1 cup green-tea vodka 
1 Anjou or Bartlett pear, thinly sliced, for garnish

1. In a pitcher, combine the wine with the pomegranate juice, pear and apricot nectars and vodka; refrigerate until chilled, 20 minutes. Pour into glasses over ice, garnish with the pear slices and serve

Thai-Basil Sangria  
1/4 cup sugar 
1/4 cup water
8 Thai basil sprigs  
Zest of 1 lemon, peeled in 3-inch strips   
2 bottles chilled Pinot Grigio  
3/4 cup brandy
1/2 cup fresh orange juice, strained
Chilled club soda
12 thin orange slices, for garnish
  1. In a small saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat. Add the basil sprigs and lemon zests. Let the syrup stand, stirring often, until cooled to room temperature, about 20 minutes. Discard the basil sprigs and zest strips.
  2. In a large pitcher, combine the basil syrup with the wine, brandy and orange juice. Pour the sangria into ice-filled glasses, top with club soda and garnish each drink with an orange slice. 

Photo credit and recipes courtesy of


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