Sunday, December 20, 2015

Sangria Day--Gateway to Holiday Festivities!

December 20th is Sangria Day and the gateway to holiday festivities!  Kick off the season with some delicious holiday punch ideas that make entertaining a snap.  Whether you’re looking for just the right recipe for the office holiday party, fun with friends, or family night before the big day, we’ve got what you need:

DiamanteWhite Sangria
Christmas 3.jpgUSA Diamante Blanco Semi Sweet.jpgIngredients:
1 chilled bottle of Bodegas Franco Españolas Diamante Rioja White Wine
2oz Brandy
2 tablespoons of sugar
2 Sliced apples
2 slides peaches
1 sliced orange

Add sugar to brandy and stir to dissolve. Add in fruit and Diamante.  Refrigerate and let sit for 2 hours to meld flavors. Serve over ice and top with a splash of seltzer.

Royal Red Sangria
Christmas 5.jpgIngredients:
2 bottles of Bodagas Franco Españolas Royal Red Rioja
2 cups of Orange Juice
3oz Triple Sec
4oz Brandy
1/4 Cup Sugar
Tsp Ground Nutmeg
3 Cinnamon Sticks
2 sliced Oranges
1 Lemon Sliced
1 Lime Sliced
3 Green Apples thinly Sliced

Combine the Triple Sec, Brandy, Franco Españolas Royal Red wine and sugar and stir to dissolve the sugar.  Add orange juice, nutmeg, cinnamon sticks and sliced fruit.  Refrigerate for at least one hour before serving.  Serve over ice

1-2-3 Prosecco Punch
For holiday entertaining, Carpene Malvolti Prosecco DOCG is the perfect ingredient for countless cocktails. Mix two 750 ml bottles of Carpene Malvolti Prosecco with three 16-oz bottles of: cranberry juice, orange juice, and apple cider. Garnish with cranberries for a Prosecco punch as easy as 1-2-3. (Makes twelve 8-oz cups).
Recipe created by Jonathan Pogash, the Cocktail Guru

P3 Punch (Prosecco, Peach, Pomegranate)
Christmas 6.jpgServes 10 to 15 ppl:
2 Magnum bottles Angelini Estate, Carpene Malvolti Prosecco DOCG
2 cups Spiced Rum
1/4 cup lemon juice
Wash and slice 1lb peaches / 3 cups
2 cups sugar
1 1/2 cups apple cider
1 1/2 cups pomegranate juice
4 cinnamon sticks
Place all ingredients except rum and Prosecco in a sauce pan. Over low heat stir until sugar is dissolved and peaches become soft.

Place in a plastic or glass container and refrigerate overnight.
In a punch bowl place a large block of ice (I like to put the punch bowl 1/4 filled with water in my freezer overnight)

Take your punch bowl out and let sit till you can remove the ice block.

Add your refrigerated apple peach/lemon pomegranate mixture.
Add rum and stir
and two Magnums of Carpene Malvolti Prosecco

Replace your block of ice to keep cool.  (The larger the block, the less time it will melt thus not watering down the punch.
Recipe created by Anthony DeSerio, Professional Bartender/Mixologist and USBGCT Secretary 

Highland Smoked Punch

2 parts Ardbeg 10 year old single malt scotch whisky
1 1/2 part apple cider
1/4 part maple syrup
1/2 part fresh lemon juice
dash pumpkin pie spice (1 tsp. for every 3 cups of punch)
Carpene Malvolti Prosecco DOCG

Add ingredients to a punch bowl with ice and stir to dilute and chill.  Ladle out into glass with ice and top w/ prosecco and pie spice.
Garnish: fresh apples and lemons
Recipe create by Jonathan Pogash, The Cocktail Guru

Christmas 1.jpgCranberry-Pear Royale
1 oz. pear nectar
8 cranberries (frozen or fresh)
1 tsp. maple syrup
splash of fresh lemon juice
3 oz. Carpene Malvolti Prosecco DOCG

Muddle the cranberries in the maple syrup and lemon juice.  Add pear nectar and prosecco and stir briefly.  Strain into chilled champagne flute.
Garnish: floating cranberries and pear slice on rim of glass

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