Drunken Apple and Rosé Sangria for Two

Drunken Apple and Rosé Sangria // stirandstrain.com

At the end of May I caught a tweet from the NY Times food section that completely changed my mind about what a Sangria should be. Lavender? Sake? What were these crazy components I’d never dreamed of adding to what I considered to be a drink of wine and fruit thrown in for good measure. You can read the whole article through this link, just come back here when you’re done.

That Burnt Sage and Blackberry Sangria I did? Little did I know what path I would start going down next. Suddenly that article made me want to try it with all kinds of wine. White Sangria I am still working on, but Rosé? I think I have something pretty special here. (Oh, and I got Sherry waiting in line too, FYI).Drunken Apple and Rosé Sangria // stirandstrain.com

In developing this recipe, I made the Rosé tell me where to go. By that I mean I bought a relatively cheap bottle in case this was a bomb (Hello Trader Joe’s!) and tasted it, and from there went with what I thought would enhance the flavor profile of the wine and compliment it on several levels. Apples, plums, basil. It’s all in there along with some not so well known ingredients: Cardamaro (a complex wine-based Amaro). And unexpected: Rum.Drunken Apple and Rosé Sangria // stirandstrain.com

For me, I want Sangria to be complex, like a cocktail, but on the obvious larger scale in size.The only downfall here is the wait time. Sorry folks, this needs to sit for 2 days, it’s just better that way. Trust me.

5-6 basil leaves
2 plums, sliced
1-1/2 green apples, sliced
1/2 large pear, sliced
1 oz. Cardamaro
4 oz. El Dorado 15 year Rum
1-1/2 cups Pinot Noir Rosé (pick a Rosé that is light, dry and subtly sweet with hints of berries)

Lightly crush the basil in the bottom of your pitcher. Add fruit. Pour liquids over the fruit and stir to combine. Refrigerate for two days. To serve, pour over ice filled double rocks glasses.Drunken Apple and Rosé Sangria // stirandstrain.com

The Rosé, regardless of what else is added here, is still the dominant flavor, but now there is a wonderfully warm, light syrupy taste from the liquors. Apples our among the fruit with this particular ratio, however it’s a nice crisp addition. Plum is more of a subtle flavor in the background while the basil adds a slight earthiness that compliments this Rosé. Some people disagree with adding fruit during the resting period because it can become soggy. I am not one of those people. The fruit I stick in there I want infused into the drink. They are not merely a garnish. In fact, I might not even eat them.

If you can wait for this, it’s a light, crisp, refreshing and seriously easy to drink Sangria.

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2 Responses to “Drunken Apple and Rosé Sangria for Two”

  1. I like that you add herbs to your sangrias. I need to try that. cardamaro, rum and plums? Yeah, I’m all for that. Those granny smith apples look so good. Just waiting to be dipped into peanut butter. Is that a secret ingredient?!

    Reply

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