Tag Archives: St. Germain

Better than The “Best” Sangria

I know, I know, I already posted a recipe for “The Best” Sangria a year ago that remains one of my most visited pages on this site. Well, no disrespect to America’s Test Kitchen, but while their recipe is good, I think I’ve improved upon the original. As much as I see Sangria as a make-ahead recipe, I wanted to change it up a little bit that would allow it to only have to sit for a short time but release the “bite” that wine can sometimes have. Also, I wanted it to really taste more like the drink that you’ve made when you have a few bottles left open the morning after a big meal with friends.

Since mentioning Sangria as a good go-to Summertime party drink, many people would tell me how they used to make Sangria in college–always college–and it generally involved adding vodka, brandy or grain alcohol to wine, fruit optional. And while there’s nothing wrong with boozing up some wine, I didn’t think that would create a smooth and sip’able drink. Still, there was some wisdom to be had in adding either more or diverse liquor to my original recipe. I also figured, if this was a next day drink/punch, one wouldn’t necessarily have all the same type of wine lying around, right?

Thankfully, I had a party to attend, so tripling the amount of Sangria–using three different wines–wasn’t a bad thing and it’s a lot easier to transport 3 liters of Sangria in a bucket than trying to funnel it back into bottles. It vanished rapidly, clearly a big hit and I was told by a friend that it was better than my usual, so the recipe is a keeper!

Better than The "Best" Sangria

  • 3 (inexpensive or leftover) 750mL bottles of red wine
    • Cabernet Sauvignon
    • Shiraz
    • Shiraz-Grenache
  • 34 cup sugar
  • 3 oz. triple sec
  • 3 oz. peach schnapps
  • 1 oz. St. Germain (elderflower liqueur)
  • 4 sliced lemons
  • 4 sliced medium oranges
  • 4 juiced medium oranges*
  1. Add sliced oranges, lemons and sugar to large pitcher (or bucket) and muddle–not crush–with a spoon until the fruit releases some of its juice and the sugar dissolves a bit.
  2. Add orange juice, triple sec, peach schnapps and St. Germaine; stir.
  3. Pour in wine, stir to combine and refrigerate for at least 2–and up to 8–hours. Overnight is best.
    • If making a day ahead, remove the fruit with a slotted spoon after about 8 hours. The fruit’s oils will have been imparted into the Sangria and after that point it starts to become bitter from the peel & pith.
    • Reserve the fruit to add back in before serving.
  4. Stir briskly to distribute fruit and pulp; serve immediately over ice.

* If you’re not in the mood to pick over oranges in the produce aisle, pick up a 3 lb. bag of oranges that don’t look too bad. It should contain 8 or 9 oranges and you’re all set. Juice the ugly ones and slice the pretty ones.

The type of wines and liqueur you use is up to you, obviously, but the above combo is a winner. It makes a sweet enough drink to have right away and a smooth enough drink to have the next day. If you really want a “quick” batch, I’d use all Grenache blends as they have less acid and tannins so already come with less of a bite, even when blended with stronger reds. Removing the fruit helps the Sangria keep longer–without added bitterness–and makes for a boozy snack that still lets you say you’re getting a daily requirement of fruit… right?

After my last party experience, I’m tempted to suggest that you double the above recipe so long as you don’t throw out your back trying to move it from the counter to the fridge. If there are other libations available, it should last the evening for a party of 10 or so, but don’t count on there being any left over to take home with you. The summer may be almost over, but consider this recipe–whether served in a bucket or tastefully appointed punchbowl–for those “last hurrah” and Labor Day parties.

The English Garden

While I love the start of Farmers Market season in DC for access to great fresh goods, I admit that one of the first things I make a beeline for is strawberries. Whether I just eat them straight, make ice cream or sorbet with them or find a way to introduce them into my cocktails, I’m generally coming home with at least 2 pints.

English Garden Just over a year ago, I got together with Stephanie of Adventures in Shaw (and now Whisked!) to come up with a seasonal cocktail using strawberries, and I figured why not stick with what works for 2011.

I first tried my strawberry puree with St. Germain Elderflower liqueur, lemon and gin and it was “good” but not great. It had the essence of fruit and floral notes, but was missing something. I recall that one of our favorite drinks at Againn was the Lady MacBethrecipe here–which uses an egg white to lighten up the drink and give it a lovely foamy head that feels like a pillow on the tongue.

I’d never used an egg white in any of my cocktails before, but after a little research I felt confident enough that it would work and had a very small chance of making me sick. I don’t have egg allergies and the risk of salmonella is small. Plus, as I use raw eggs in my cooking all the time, clearly I have no fear. So I modified the recipe, added in an egg white, shook until I thought my arms would fall off and ended up with a definite winner.

English Garden

English Garden, instagram style

  • 1 12 oz. gin
  • 12 oz. strawberry puree*
  • 12 oz. St. Germain Elderflower liqueur
  • 12 oz. simple syrup
  • splash lemon juice
  • 1 large egg white (about 2 tbsp?)**
  1. Pour gin, strawberry puree, St. Germain, simple syrup and lemon juice into cocktail shaker and give a good stir to blend ingredients.
  2. Add egg white, stir, then give a good shake (no ice, yet) to mix ingredients and prepare yourself for what’s about to come. I was also advised that removing the spring from a cocktail strainer, balling it up and adding it to the shaker in this step would help. The insert from a ball whisk would likely also do.
  3. Add ice, I usually fill 2/3 of the way, and shake like your life depended on it. I found that a clear shaker was the most fun for this because you can see the mixture get really frothy. But seriously, give it a good hard shake. You aren’t trying to create a mousse or meringue, but you are trying to get that quality from the egg white to lighten the drink.
  4. Using a mesh strainer, strain into cocktail glass. As you’ve likely pulverized the ice into shards and pellets, this will keep the drink ice-free, it should also keep strawberry bits out of the drink depending on how smooth your puree is. You may find that you need to tap or shake the strainer to get everything through.

* Strawberry puree is made by chopping and hulling strawberries, add sugar to taste and stir. Let sit for at least 15 minutes, then puree in blender, food processor or with immersion/stick blender. Strain and keep in fridge. (If solely for cocktails, adding a tablespoon vodka will help it last longer)

** If you have an egg allergy or just fear raw eggs, you can also use pasteurized or powdered egg whites. No promises that it will have the same effect, but may be easier if making a lot at once.

I call it an English Garden because it has the feel of having afternoon tea, with cakes and biscuits, out on a patio or in the garden… while getting nicely hammered. Unfortunately there’s already a drink called English Garden that is similar but tries to be more English than Garden. Still, I should probably find a new name for mine.

Any ideas? Let me know in the comments!