The original Sangaree (or Sangre or Sangoree) was a punch documented in London as far back as 1736. Its normal composition was Madeira wine with lime juice, sugar, water and nutmeg. Madeira wine is a fortified wine from the Portuguese island of Madeira. The originator, Mr. Gordon, called his punch ‘Sangre’ from the Portuguese word for ‘blood.’ Sangaree became very popular in the hot climes of the British Caribbean, and it most likely spread from there to the French-speaking Caribbean as ‘Sangris.’ In the 1800s, a writer in France postulated that the drink had a French origin since it seemed obvious to him that ‘Sangris’ came from ‘sang gris,’ which means ‘gray blood’ in French. The drink spread to the Spanish-speaking world and became known there as ‘Sangria,’ where it is based on Spanish wine. By the 1900s, Sangria was widely thought to have a Spanish origin. Ingredients: One orange, peeled, segmented and halved One cup strawberries, hulled and quartered One cup seedless green grapes, halved One 750-ml bottle of rosé wine One-third cup Cointreau or other orange-flavored liqueur The juice of one lemon Directions: Combine all ingredients in a large bowl and chill in the refrigerator for three hours. Add three cups ice and serve in wine glasses or large tumblers, making sure that each glass has an ample amount of both fruit and wine. Makes 6 drinks.
Posted on: Wed, 31 Jul 2013 11:02:48 +0000
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