Stat: what goes into the world's best sangria?
April 29, 2017 at 11:00 am
(This post was last modified: April 29, 2017 at 11:00 am by Whateverist.)
This will not be an esoteric, hypothetical conversation. I need practical advice now. I've got a bunch of my hortisexual friends coming over for an al fresco lunch of gazpacho and sangria. Gazpacho I own. Booze, not so much.
So here is what I'm doing. I've been soaking a cup of rum and a half cup of cointreau in a bowl with sliced limes, lemons, orange, cloves and spearmint for a day. I intend to add just the fruit infused booze to some red and rose wine tomorrow along with some fresh fruit - strawberries, blueberries, oranges and pineapple at the last minute tomorrow. And I'll offer seltzer water and OJ for light weights like me who want to dilute that in order to remain lightweights.
So my questions to you are:
What am I doing wrong?
What could I do better?
What did I do right?
Looking for some coaching here from those in the know.
So here is what I'm doing. I've been soaking a cup of rum and a half cup of cointreau in a bowl with sliced limes, lemons, orange, cloves and spearmint for a day. I intend to add just the fruit infused booze to some red and rose wine tomorrow along with some fresh fruit - strawberries, blueberries, oranges and pineapple at the last minute tomorrow. And I'll offer seltzer water and OJ for light weights like me who want to dilute that in order to remain lightweights.
So my questions to you are:
What am I doing wrong?
What could I do better?
What did I do right?
Looking for some coaching here from those in the know.
