|Category:||Beverages - alcoholic|
|Prep Time:||Less than 15 min|
The classic sangria, which is prepared in Spain with dry red wine, sugar, orange juice, and other ingredients, is given a thoroughly Puerto Rican twist with a hefty dose of the island's rum.
Typically it's dark rum that is used in this sangria. You have your choice of which dark rum you'd like to use (I like Bacardi Anejo). Here are a few of many choices:
- Bacardi 151 (this is the rum that is traditionally used with this sangria recipe) is a straw colored overproof rum that has a slightly buttery nose with a warm, lingering peppery finish.
- Bacardi Select is a dark mahogany colored rum featuring a maple nose, warm taste and hints of smoke.
- Bacardi Anejo is a blend of one to six year old Puerto Rican rums with a maple nose and smooth, mellow flavor that finishes dry.
- Bacardi Gold is a golden colored rum with a rich, mellow taste and hints of pepper.
- Bacardi Spiced is a rum with a hint of almond in the nose and is followed by a buttery flavor with a slight touch of pear.
- Captain Morgan Private Stock has a nutty, sweet, candy flavor.
- Castillo Gold is a tarnished gold colored rum with a smooth silky taste and a reserved alcoholic finish.
You can also try mixing things up by adding your own fruits and juices to make your sangria just the way you like it. The key is to pick interesting or bright colorful fruits to make the sangria come alive. Use Rioja wine or even burgundy wine and also use the more inexpensive wines for mixing into sangria.
If you are not familiar with the rum version of sangria, you will be pleasantly surprised at how "authentic" tasting it will be with the rum rather than with brandy which is traditionally used in Spain. Remember, sangria needs to be sweet because people want to taste that sweetness and balance out the acid from the wine and fruit juices. Just like a marriage, you need a little sweet to balance out the acid.
Garnish with sliced orange wheels ( I add apple slices soaked in lemon juice) serve out in the patio and enjoy with friends.
1 bottle red wine
1 1/2 cups frozen passion fruit pulp, thawed (or mango)
1 cup pineapple juice
1/2 cup fresh lemon or lime juice
1 cup dark Puerto Rican rum
1 cup sugar (traditionally raw sugar is used - a type called panela)
1 cinnamon stick (optional)
1 large orange, unpeeled, diced ( I like to use navel oranges)
2 cups peaches, pears, and/or apples, unpeeled, pit or core removed, sliced
- Stir all liquid ingredients together along with sugar, until sugar has dissolved.
- Stir in fruit.
- Let chill in refrigerator at least one hour (even better if chilled overnight).
- At time of serving, stir or shake well.
- Serve as is or over ice.