Thursday, November 20, 2008

Citrus Champagne Sangria

Alex and I went to this great restaurant in Budapest this summer and had a white sangria, with champagne, at a really good tapas restaurant. We've recreated it pretty well since we've come home, and it's not something we make fairly often. It's easy, delicious, light and summery. I know it's not summer anymore, but this is still a really good recipe to have on hand. Especially if you're having a party or, maybe, a love-iversary. It's pretty versatile. Also, it doesn't have to sit overnight since everything is carbonated and you don't want to lose that. This sangria is fairly sweet, so adjust to your liking. 

Citrus Champagne Sangria
Based on this recipe
1 bottle chilled champagne (we usually use the cheapest, it gets doctored up so it's alright)
1 can Sprite or ginger-ale (or approx equivalent of light bubbly soda, it would be great with Orangina)
1/4 c simple syrup (more or less, to taste)
2 shots of Triple Sec (or more)
2 shots of brandy (or more)
1 each of a lemon, lime, and orange (grapefruit would be great too)
seeds from a pomegranate
optional: more/other types of fruit, 1 c orange juice

Slice lemon, lime, and orange into thin slices, removing any seeds you find. Place in the bottom of a pitcher, and add the pomegranate seeds. Pour in the Triple Sec, brandy, and simple syrup over the fruit. Carefully and slowly pour in the soda, then the champagne. Serve cold. 

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