The year I turned 25 Chus Castejon made sangria. I was excited. I had fond memories of the libation. My mother used to make it on our boat when we had summer guests for adventures on the sound. Then I saw the crazy Spaniard's ingredients. He ignored my protestations, simply saying "This is the drink of my people, you must trust." Oh dear, it was a birthday and a party for the record books. I would say it was one to remember, but I am not sure any of us really do. Days later, as I made an unsteady defense of my thesis, I was sure his unique mixture of grape and grain was still coursing through my veins.
Ever since my Sangria's have been tame. When I was deciding what to do with this recipe I thought it needed a little zip. Rummaging through our liquer cabinet I found a long forgotten gift from Mr. Bucholz. Drambuie was his medicine and an ingredient I am sure Chus would approve of. It's addition made added a subtle sweetness and really brought out the flavor of the strawberries. Delish!
- 1 375ml bottle of your favorite sparkling wine
- 1 pint local strawberries
- 1/4 cup Drambuie
- 3 mint sprigs
Soak hulled strawberries in Drambuie for 1 hour. Freeze 1/2 the strawberries in 1 cup wine. Blend the remaining strawberries. Mix strawberry juice with remaining wine. Add mint. Refrigerate in pitcher or punch bowl for at least 3 hours before serving.
10 minutes before serving add frozen strawberries to Sangria.
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Photo Credit: Julie T Cecchini