750 ml bottle inexpensive red wine (I used merlot)
1/4 cup Cointreau
1/4 cup sugar
Combine ingredients in a pitcher, refrigerate before serving (longer is better, at least 2 hours)
It’s been so long since I’ve made a drink post! I don’t usually like wine at all, but my mom does, so on Mother’s Day, as part of a group effort, my brothers and I made dinner for my mom. Our cooking skills are mediocre at best, so I decided that maybe a little alcohol would help ease the pain of eating our food. Sangria is a fruity punch-like concoction made from wine, liqueur, and fruit (I followed this recipe), but I never knew that the whole soaking-fruit-in-wine thing was actually maceration (the process of extracting essences via solvents). I guess it makes more sense when you actually think about it, but I never did! Thanks to Cassandra from Good Life Vancouver for the enlightenment.
I personally left the sangria in the fridge for around six hours. Looks pretty delicious. A tip for those thinking about making sangria at home: it doesn’t taste like the sangria you’d order at a restaurant. But then, restaurants change the recipe for a lot of drinks, just look at the Bellini, Daiquiri, Margarita, etc. I thought the sangria was a lot more palatable than regular wine, going by my previous experiences, but I still prefer cocktails. It still tasted too “wine-y”. Maybe it’d have tasted better if I let it sit longer, but there wasn’t enough time. Maybe I’ll acquire a taste for wine in the future, but for now, I have enough exploring to do in the world of cocktails!