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on Wednesday, 05 June 2013. Posted in Magazine, Eat This Summer 2013, From the Cellar


Presenting four fantastic variations of the classy summer cocktail — the Sangria. Wine, fruit and spirits make the trifecta for a fruity and delicious libation. Perfect for entertaining.
Sip. Enjoy. Repeat.


 John Aquino’s Orange & Watermelon Sangria

Coast and Wild Olive

Orange Simple Syrup Ingredients:

½ Cup Water

1/3 Cup Sugar

1 TBSP Orange Zest


2 Pounds ripe watermelon (no seeds, no rine)

1/3 Cup Contrieau

1 Bottle of Dry White Wine — Crushed Fine Wine suggest: Glatzer Weingut, Gruner Veltliner, Austria, 2011

4 Large Strawberries — suggests Pete with Ambrose Farm

  1. Heat and dissolve syrup ingredients. Strain and let sit until cooled.
  2. Puree watermelon and strain very well Chill.
  3. Mix all ingredients together and chill in the refrigerator for 1 hour.  
  4. Slice strawberries and combine or better yet, put strawberry slices in ice tray and add water — freeze and add to the mix.  

Santi’s Red Sangria
Santi’s Restaurante Mexicano


1 orange, peeled and diced

1 apple, cored, peeled and diced

Lime juice to cover

In a pitcher combine the following:

  1. 1 bottle Cabernet — Crushed Fine Wine suggests: Lis neris Cabernet Sauvignon 2011
  2. 2 oz. Gran Marnier
  3. 2 oz. Christian Brothers Brandy
  4. 1 tbs. white sugar 
  5. Fill with club soda
  6. In a 12 oz. glass:

  7. Spoon two tbs. fruit in bottom of glass.
  8. Fill with ice.
  9. Fill glass with sangria spoon two tbs. more fruit over top.

JPaulz White Peach Sangria
J. Paul’z Restaurant Tapas & Sushi Bar


1 oranges, thinly sliced

1/2 lemon, thinly sliced

1/2 lime, thinly sliced

1 peach thinly sliced

1 Bottle of Pinot Grigio or an un-oaked Chardonnay 

4 ounces of Mango Rum

4 ounces of Peach Schnapps 

Keep Refrigerated 

  1. Cut fruits into a large pitcher or container.
  2. Pour liquids into the container of sliced fruit
  3. Serve in a Tall Red Wine Glass
  4. Squeeze a slice of the following fruits and leave in bottom of glass: lime, lemon, and orange, and then fill with ice.
  5. Fill each Glass 95% with Sangria and top with a splash of Sprite.
  6. Garnished with Orange.

Jonathan Calo’s Strawberry & Basil Sangria
Burwell’s Stone Fire Kitchen


1/4 cup Strawberries (muddled)

Bunch of Basil

1 Ounce Good Quality White Tequila

1/2 Ounce Saint Germaine

1 bottle Dry Rose — Crushed Fine Wine suggests: Chateau des Annibals, Coteaux Varois Cuvee Suivez-moi Jeune Homme Rose, Provence,France 2012

  1. Muddle strawberries and basil.
  2. Combine ingredients and shake well.
  3. Pour into collins glass and stir in a dry rose.
  4. Garnish with basil and a strawberry.

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