Friday, July 28, 2006

Castro couldn't get better food

Weekly Dish is collecting a list of favorite summer drinks so stagger on over and see how she cools off.

I'm a fan of the sangria at the Cuban restaurant Versailles in Culver City so went looking for a recipe and Little bird came up with this one. It's been so hot and while cleaning out a drawer I found this recipe and doesn't a nice fruity sangria sounded refreshing? YES!

This great Cuban joint is quite the establishment in LA and I read a review that said, Versaille is Jerry's Deli with a twist of lime. You'd have to be a local to get that one. If you live in LA and you've not been to one of their four establishments, what the hell are you waiting for?

Enjoy a bit of Cuba and don't throw out the fruit, it's the best part. I add different fruit depending on the season. I've got some very ripe apricots that will be taking a dip today. I've also been known to add a splash of club soda. This is enough for a party of drinkers or if it's really hot … well, it does keep for a day or two.

3/4 cup simple syrup
2 bottles red wine
3/4 cup brandy
1/2 cup triple sec
3/4 cup orange juice
2 peaches, sliced
2 lemons, sliced

Blend and refridgerate 2 hours or two days. I put a little ice in mine because I like it cold.


wheresmymind said...

I really dig white sangria!!

maltese parakeet said...

watch out though, the brandy gives this sangria a kick. many a hangover has been inflicted by this recipe.

wmm, i've made it with white wine before & it's just fine. i added nectarines to the white mix. yummy.

doodles said...

look at all the things we get to do when I come to visit!!!!!
and Sangria too oh boy oh boy yumm

Jennifer said...

That is perfect timing; thanks! I've added the sangria to the list, and I can't wait to try it.

Sangria-soaked apricots sounds like just the thing to cool me off this sticky Saturday...

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