Recently, while waiting in line at Pottery Barn, I was admiring the cute table settings next to the register and ran across a pamphlet entitled How to Throw a Sangria and Tapas Party. Perfect timing, too. I was struggling to figure out what August’s Second Tuesday food theme should be…..and now I have been inspired. It’s been a very hot and muggy few days, so drinking cool, light, and tasty sangria with some tapas is just perfect!
So what did the pamphlet suggest?
Entertaining Essentials
- Sangria glasses
- Drink dispenser or punch bowl & ladle
- Salad or dessert plates
- Colorful linens
- Spice containers
Getting Ready
- Prepare in advance!
- Cut and slice all fruit in advance, storing in covered containers.
- The more guests you have, the greater variety of tapas should be served. Suggestions include vegetarian options and savory dishes to please everyone’s palate.
- Decorate with a casual runner of vibrant colors and a bouquet of fresh flowers in deep red wine tones. The sangria is also its own perfect decoration!
- Keep romantic lanterns on hand if it is an evening event. (I know this is tough in New York unless you are fortunate enough to have a porch or terrace.)
Recipes (I’m always up for trying new recipes!)
RED SANGRIA
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 1/4 cup superfine sugar
- 1/2 gallon red Burgundy
- 1/2 cup orange-flavored liqueur
- 1/2 cup brandy
- 1 quart club soda
In a large pitcher, combine fruit, sugar, Burgundy, liqueur and brandy. Marinate overnight in the refrigerator. Add club soda and serve with or without ice.
SANGRIA BLANCO
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 3 tablespoons sugar
- 1 peeled peach, sliced thin
- 1/4 cup peach schnapps
- 3 1/4 cups chilled white wine
In a small pitcher, combine all ingredients. Stir until sugar is dissolved. Chill for 2 hours. Strain into glasses and garnish with strawberries.
Voila! There you have it. A tapas and sangria party! Enjoy.
Second Tuesday 