Sangria

Sangria

Sangria is a beverage originating from Spain and Portugal. It usually consists of wine, chopped fruit, a sweetener, and a small amount of added brandy. Sangria is named after the Spanish and Portuguese word for “bloodletting” because of its typical dark-red color. (Source: Wikipedia)

X and I had our first taste of Sangria during our Europe trip back in 2011 (how time flies!) We ordered it at the recommendation of the restaurant staff, and had absolutely no idea what we will get. We were pleasantly surprised by how light the drink tasted, and loved the medley of fruits inside the sangria.

X made this pitcher of Sangria for our Spanish-themed lunch many months back – remember the paella recipe? ;) It’s a no-brainer recipe, can be made ahead, and it’s so much cheaper than ordering it outside!

Sangria

Here are the components of the drink!

Wine
You don’t need a very good-quality red wine, just one that you don’t mind drinking on its own – we got one that is about SGD 20. I have seen quite a few white wine sangria recipes out there, but I think the recipe will need to be adjusted as white wine is already pretty sweet to begin with.

Sweetener
We used Ruby Grapefuit juice by the brand Ceres. Red grapefruit juice was originally stated in the recipe but we didn’t get as it was packaged in 2-litre cartons. The grapefuit juice lighten the wine and lends a hint of sweetness to the drink.

Fruits
Stone fruits, oranges, apples and berries work well. It’s really up to you – I’d recommend fresh fruits over frozen ones as frozen fruits tend to become mushy after being thawed. Also, try not to use canned fruits – they are overwhelmingly sweet and I don’t think they will pair well with Sangria.

Brandy
Brandy was substituted with ginger ale in our recipe as we didn’t have brandy at home.


And that’s about all the ingredients needed to make sangria! It is extremely versatile and effortless to make!

Now that Christmas season is coming, I’m sure many of you are planning to host parties – and this beverage is perfect for parties as you can make them ahead of time (in fact you should make them at least a day in advance so that the flavours will infuse with the wine!) I know I’m making this for my upcoming Christmas parties!

And here’s the recipe!

Sangria
 
Serves 3 to 4
Author:
Ingredients
  • 1 750-ml bottle dry red wine (we used Cabernet Sauvignons)
  • 1 cup red grapefruit juice (250ml)
  • Peaches
  • Oranges
  • Apples
  • Blueberries
  • 1 330-ml can ginger ale, chilled
  • Lemon slices
Method
  1. Combine red wine and grapefruit juice together in a large serving pitcher.
  2. Halve the peaches and remove the stone. Dice them into small pieces. Peel and dice the oranges and apples. Add the peaches, oranges, apples and blueberries into the wine. Stir and chill the wine mixture overnight (24 hours will be the best).
  3. Stir in the chilled ginger ale into the wine mixture.
  4. Place 1 or 2 lemon slices into each serving glass and top with ice. Pour the sangria over and serve immediately.
Notes
- Use only fresh fruits - we used about 2 peaches, 2 oranges, 1 apple and ½ cup blueberries
- Recipe loosely adapted from Winefolly

Evening with Maria Sharapova

Maria Sharapova

evian has been encouraging Singaporeans to seize the moment, discover the new, and fully embrace the present via its latest “Live Young Now” campaign. And in conjunction with it, TAG Heuer, Swiss watchmaker since 1860 is also launching its latest “Don’t Crack Under Pressure” campaign in Singapore.

Both campaigns converged at The White Rabbit a few weeks back with evian ambassador Maria Sharapova adding her glamour to the occasion – and it was a privilege to be invited to this event!

Some Moet for you?

I arrived a little early and after registration, I sat down at one of the tables and was promptly offered some drinks and appetisers (more on that later).

The event started at around 6pm, with Utt hosting the show. It started with a light interviewing session, followed by Q&A (it was pretty obvious that the “lucky” guests chosen to ask her a question were planted), then some light activities with the other real lucky guests. The PA system weren’t loud enough so half of the time, I couldn’t really catch what she was saying.

Maria Sharapova

Interview time

Maria Sharapova

Playing “tennis” with the lucky guests

The interaction with Maria Sharapova lasted only about an hour. Was really lucky I managed to get a photo with her and her autograph after the event!

The event continued for a few more hours, where I mingled with some of the guests. And since I’m such a foodie, how can I not take photos of the food right? I’ve heard from quite a few friends that White Rabbit’s food is pretty good, so I was really excited to try out.

During the event, they served several types of canapés (not sure if they will be available in the main menu) and some are pretty good!

melon and parma

Melon with parma ham

I’ve never been a real fan of parma and melon combination – the sweetness and saltiness somehow don’t gel well with me in this dish

beef tartare

Beef tartare

Beef tartare is made with raw minced beef, mixed wih onions and herbs. The beef is really tender and I love the crunch that the onion provides.

oyster shooter

Oyster Shooter

Gulped this down and had a few more (greedy me) – love the tomato sauce, tangy but not overpowering.

tuna and blue cheese

Blue fin tuna with blue cheese guacamole

Was a little hesitant to take this when I heard the word “blue cheese” from the waiter, but decided to give it a shot nonetheless. Surprisingly, the blue cheese taste is not very strong and tuna is really fresh. Perhaps blue cheese lovers will discount this for the lack of blue cheese taste.

lobster bisque

Lobster bisque

The bisque has a really strong “seafood” taste, almost to the point it’s a little bitter and slightly unpleasant to my palette. It was also a bit too salty for me as well.

mac and cheese

Mac and cheese

 The mac and cheese was a little dry, so it paled in comparison to the other dishes that we had.

fried cauliflower

Fried cauliflower

Pity I can’t remember what the mayo-based dip was made of – it’s pretty good!

lamb chops

Grilled lamb chops

I am never a fan of lamb chops because I dislike the “lamb smell”, so I rejected the first serving. However, when a guest mentioned that it was really good, I decided to give it a chance – to my utmost surprise the lamb chop has no lamb smell at all. It was also extremely tender and flavourful. Maybe I will give the lamb chops here a try the next time I’m here!

passion fruit curd

Passionfruit curd filled in a chocolate cone

I love the way the curd is presented, only wish that the passion fruit taste is stronger and tangier.

creme brulee

Creme brulee

Creamy custard and a nice crunchy caramel top, for a non-creme-brulee fan like me, I actually find it really good!


A really huge thank you to Edelman for the invite to the event – I was really privileged and lucky to be there and see such a famous person live! I count my blessing each and every time I’m invited to an event or gifted an item to review. It really motivates me to put better content out here in my blog! Stay tuned for the upcoming recipes!

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