Sangria pa’ Celebrar
When next you raise your copa of sangria say this: “A comer, beber y bailar que el mundo se va acabar.”
Basically, it’s the Spanish version of “eat, drink and be merry, for tomorrow we die.”
Cheery, I know! But, that’s the perfect refran for today’s easy sangria recipe post, courtesy of Las Vacas Gordas, a Miami Beach-based Argentinian steakhouse celebrating its 15th anniversary this year.
Las Vacas Gordas Sangria
- Assortment of fruit such as strawberries, apples, oranges, grapes and bananas
- 24- to 28-ounces of red wine
- ¾ cup of sugar, more or less to taste
- 1 cup of ice
Chop fresh fruit, a key to the flavor, and try to use an equal amount of each fruit.
Put chopped fruit in a 48-oz pitcher and fill to half way point.
Fill pitcher with Las Vacas Gordas house Malbec, or a Malbec of choice.
Add sugar, one cup of ice, stir sangria and serve in a chilled wine glass.
And now say: “A comer, beber y bailar que el mundo se va acabar.”
More Sangria, Por fa
Sangria Sunrise by Bobby Flay, includes blackberries and limes.
Mexican Fruit Sangria by Muy Bueno Cookbook, with Rioja wine and brandy.
Sangria de Cava by Daisy Martinez
Rosé Sangria with Pineapple and Guava by Bon Appetit (my personal favorite sangria!)
Spanish Sangria, Ardaurgozatza Basque Lemonade and Aqua de Valencia from Veronica Shine at Hispanic Kitchen. Guau is all I can say.