Guadalajara Red Wine Punch
Sangria de GuadalajaraSangria, the refreshing red wine punch, is as popular in Mexico as in Spain, where it originated. This version was served at El Tapatio, a resort hotel outside Guadalajara. The ingredients are simplicity itself, and the two-color, layered effect is eye-catching. The idea is to pour the limeade first, directly into the glasses, over ice cubes, and float the wine on top. The drinker can stir the drink together or not, as desired. This is a great punch to serve with grilled steak or other red meats.
Ingrediënten
Makes about 6 servings
- 1 12-ounce can frozen limeade concentrate, thawed
- Ice cubes
- 1 750 ml bottle dry red wine
Instructies
- Pour the limeade concentrate into a glass pitcher, and dilute with water as directed.
- Stir well.
- Put 3 ice cubes in the bottom of each of 6 (8-ounce) wine glasses.
- Pour limeade over the ice cubes, halfway to the top in each glass.
- Slowly pour the red wine directly onto the ice cubes to within 1 inch of the glass rim.
- Add a stirrer to each glass, if desired.
- (The wine usually floats at the top of the glasses until stirred in.
- )
Notes / Tips / Wine Advice:
Serve at once.
