Clerico (Sangría Blanco) Recipe
From:
Field Guide to Cocktails
, by
Rob Chirico
Makes:
4 drinks
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Sangría is a type of red punch made from red wine and fresh fruit, with an occasional addition of brandy. Nearly every restaurant in Spain serves sangría, and each has its own particular recipe. Sangría, which means bleeding in Spanish, was so named for its bold red color. The red wine–based drink attained a trendy notoriety in 1964 when it was introduced at the Spanish Pavilion at the New York World’s Fair; it soon became a popular, refreshing party drink around the world. It briefly fell out of favor in the 1980s but has had a resurgence in the last decade.
INGREDIENTS
- 1 (750 ml) bottle dry white wine
- 2 teaspoons superfine sugar
- 1 banana, peeled and cut into chunks
- 1 orange, sliced
- 2 peaches, peeled and cut into 6 wedges each
- 1 red apple, peeled, cored, and diced
- Juice of 1 lemon
- 1/2 cup seedless red grapes
- 12 ounces club soda or lemon-lime soda
INSTRUCTIONS
- Pour the wine and sugar into a pitcher, and stir until the sugar is dissolved. Add the remaining ingredients, stir, and chill for an hour.
- Serve in chilled wineglasses.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Copyright Quirk Books
I lived in Uruguay for a time and my friends there taught me to make clerico EXACTLY this way, NEVER with red wine, except they add orange liquer and/or sparkling cider for extra kick. I was hoping to find a recipe with those added, in order to know exact amounts. Guess I'll just add "to taste."
There's a problem here (credential---I lived in Argentina as a girl). "Clerico" is an Argentinization of "claret cup", and claret is red. Plus, clerico in my experience was never a drink like sangria but a dessert of fresh fruit in wine.