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For 14 years, we have been serving Sangria and the ingredients include some basic red wine, nothing too expensive, some spirits like rum or cognac, some soda, some sugar and cinnamon and some fruit juices, we use orange and apple, and some fresh fruit chopped up for garnishes.
Being that Tapa the World this Spanish restaurant, we begin with some inexpensive Spanish wine. Now, we use red wine most traditionally, you can use combination of red, white, ruze, all white, probably the main thing you do not want to do is spend a lot of money on it because you are adding sugar, and rum, and cinnamon and other things.
This recipe is going to go with three bottles of red wine, about a quarter bottle of good clean white rum, some soda and we also will be adding some cinnamon sticks which take—you wanted to sit for at least an hour or so after those are put into, infused the cinnamon flavor into the mix.
One of our secrets is using fruit juice concentrate, so that when you add the ice, it does not become too watery. All right, so I will just going to mix that up. Another thing I would like to do is add the fresh fruit garnishes right in the bucket. Sometimes in people’s homes, they will have a punch bowl, it is nice to sit in and they can help themselves and have that garnish right there. And basically, it is meant to be a refreshing inexpensive summery drink by the pitchers. Nice and you can get that until midnight at Tapa’s or until three in the morning here at the Kasban which is next door.
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