SPICY CITRUS SANGRIA
I feel like this week should be a celebration week, hence an alcohol post on a Monday ??
First off, I just got back from an amazing weekend in San Francisco slash Napa and so I most definitely have wine on the brain. (I’m currently prepping photos to share with you guys… it was such a fantastic time). It’s also my birthday on Friday, so naturally we need to be celebrating that all week long. (Yes I’m channeling my inner 5- year-old). And Cinco de Mayo is fast approaching so… you know… Spicy Citrus Sangria should simply be something we all have in our lives.Spicy Citrus Sangria- thegourmetgourmand.comThere is this little charming restaurant called Cueva Bar in San Diego that Dave and I love to head over to when we are craving some Spanish apps and drinks. The menu is great and I’m sure I will at some point create a food recipe based on one of their dishes, but the stand-out item that I return to again and again is their spicy sangria drink.
(Aka, after going to their restaurant, I’m not sure I ever really want to have sangria sans spicy ever again).
And it is most certainly the inspiration behind this recipe.Spicy Citrus Sangria- thegourmetgourmand.comMy recipe is not outrageously spicy as I prefer just a subtle zing, but if you are a spice-a-holic, feel free to adjust the quantity of chiles to your satisfaction. My recipe is bright, citrusy, boozy, and leaves your palate tingling with a subtle heat, sip after sip.
The technique here is to create a simple syrup that is infused with chiles to season the sangria. I used 8 dried chiles de arbol that I heated with 1/4 cup of water and 1/4 cup of sugar on the stove. (I think you should also be able to attempt this with fresh chiles (i.e. jalepenos or serranos) if you don’t have access to dried chiles, but I haven’t officially tried this method so let me know if you try it).Spicy Citrus Sangria- thegourmetgourmand.comThe simple syrup will turn a reddish color when it is ready to use. You certainly could add more or less of the chiles to taste, and also the longer you infuse the spicier it will be. Just bear in mind that the simple syrup itself will taste quite spicy alone, but once it is diluted in the cocktail it will mellow out and be more subtle in the finished beverage.
So I hope that I’ve inspired a few of you to attempt the spicy route when you make your next batch of sangria. Spicy Citrus Sangria- thegourmetgourmand.comI’m planning a near constant party this week so I’ll keep you posted
