Saturday I woke up with the idea I needed to make some Sangria. I looked online for recipes (hello my dear friend Pinterest) and came to the quick realization, apparently I might not have the patience for making Sangria.
The first recipe I stumbled upon would have me slicing grapes (slicing grapes?!) along with some liquor I’ve never heard of. I almost lost my thumb last year tying to slice a giant tomato.
Four stitches later, I’m still scared of tomatoes.
So I decided to improvise.
Improvising to me means lazily walking down the aisles of our local grocery randomly picking things that sound good together. Grapefruit? Check. Rosemary? Check. Flavored San Pellegrino? Throw it in.
One bottle of Sauvignon Blanc, two cans of Grapefruit San Pellegrino, a couple springs of rosemary and some sliced limes and grapefruit later I had White Sangria.
I had found another recipe online for white sangria that looked amazing but in the pic it was pink at the bottom. Then I noticed the caption read “we added a little red wine to the bottom to add a little color for the picture.”
I like their style.
Funny story, The Boyfriend and I went to the Caymans a couple years ago and they had a drink (which was just a piña colada with Chambord swirled in it) that we loved (probably too much). Fast forward a couple months and we were in Vegas around the pool at the Wynn (this story makes my life sound cooler than it actually is…). I asked the bartender to make me the jazzed up piña colada. He tried a little of the leftovers and said he was going to add it to their pool menu. Since I was the reason, I got to name it.
“Well…………….maybe something else.”
“Ok, ‘Margaret goes to Vegas.'”
“We’ll probably just name it Pina Colada with Chambord”.
So alas, if you’re ever hanging around the Wynn pool and drinking some ‘Margaret goes to Vegas’ enjoy.
But what does one do with their leftover Sangria ingredients?
Red Sangria Sunday!