East Hollywood Sparkling Sangria

September 17th, 2007  |  Published in housemade, mixers, MxMo, recipes, sparkling wine  |  6 Comments

Happy Mixology Monday! Another month has passed and our intrepid host, Gabriel at cocktailnerd, has chosen “fizz” as his theme.

Fizzy ingredients are everywhere in cocktails. Tonic water, club soda, ginger beer, soda, mineral water, champagne…the absolutely overwhelming number of choices made this month’s challenge interesting. There are so many choices, it was hard to settle on just one.

In the end, I decided to try my hand at something of my own making. Los Angeles has lately been awash in a sea of wine bars, many of them hip to the point of pain, but my favorite place to drink wine is the Colorado Wine Company in Eagle Rock. (I feel slightly guilty giving away the name of my favorite wine hideout, but it’s such a great little place I feel obliged to share.) We generally gather some friends and head over for their Sangria Saturdays, which features Eagle Rock White Sangria, a fruity, spicy concoction of their own devising. I’ve been otherwise engaged for the past three Saturdays and have been unable to indulge, so I set to work in the kitchen to make my own version of their delicious, prosecco-topped creation (also being aware of our host’s affection for the bubbly). For those of you outside LA, this comes pretty close. For those of you who live in LA, I highly recommend swinging by to get a glass of Colorado’s delightful original.

Sparkly Sangria

1 cup peach nectar or puree
½ cup fresh orange juice
4 oz cinnamon syrup

Pour all ingredients into a jar with a tight-fitting lid. Shake like crazy and refrigerate overnight to let flavors meld.

To serve, drop a peach slice (cut into thirds) and two or three bruised mint leaves into a wine glass. Add 2 ounces of peach-cinnamon mix and top with 2½ ounces chilled prosecco.

The cinnamon is really important here. You want to get a noseful of mint, cinnamon and peach while you’re sipping this, but you certainly don’t want a mouthful of cinnamon while you’re drinking. Cinnamon syrup accomplishes this effectively, but I let mine steep for two days to get a strong cinnamon flavor. Cheers!

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  1. cocktailnerd » Blog Archive » MxMo XIX: Fizz!! - A blog of most things cocktail and alcohol related says:

    September 18th, 2007at 1:03 pm(#)

    [...] marleigh’s sparkly sangria [...]

  2. Jim says:

    September 19th, 2007at 8:53 am(#)

    I have yet to try any Sangria…I’ll put this in the To Be Imbibed list!

  3. Marleigh says:

    September 19th, 2007at 5:07 pm(#)

    Strictly speaking, this is pretty far from traditional sangria. Usually the wine is steeped with the fruits and their juices rather than being added later, but I was trying to keep in line with the naming convention.

    You should definitely make a batch of red sangria at home—it’s really easy and very good!

  4. Sangria Recipe says:

    October 7th, 2007at 8:10 pm(#)

    Not really sangria….. Infact, I can’t really see the sangria connection other than the orange juice.
    I’ve linked to a more traditional sangria recipe for anyone interested

  5. Marleigh says:

    October 8th, 2007at 8:17 am(#)

    Thanks for underscoring the point already made above.

  6. Sangria Recipe says:

    August 31st, 2008at 6:16 am(#)

    This looks like a delicious variation. Can’t wait to try it.

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