a toast to spain

Posted by susan on September 14th, 2010. Filed under: epicurious travel.

This guest post is by RebeccaJ, another one of my blog buddies who goes way back. The minute we met at that legendary meet-up I knew that she was someone I could hang out with over and over again. Today, you can find her on Tumblr, Twitter and more. Her most important duty to date is being a VIP member of the Boston Blogger Board of  Trustees (aka… being so great at organizing the many sporadic Boston Bloggah meetups). Despite the fact that she claims she has forgotten how to blog (below), weed through all of the layers of this gigantic and vibrant Boston blogger community and no doubt, at the heart of it, you’ll find RebeccaJ.

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Folks, it should be known that I forgot how to blog. So bear with me while I dust off this Word doc and try to hop back in. I’m RebeccaJ and I pretend to tumble, tweet consistently, and sometimes pretend I can blog (don’t even click on that one, seriously). I met the hilarious Susan two years ago at a blogger meet-up and I have to say she has a far better Massachusetts accent than anyone I’ve ever met. Seriously, it cracks me up (says the New Englander). Anywho, as she leaves us to marry her love and explore Spain I’m here to chat about Spanish cocktails. (What else did you think I’d talk about? Jeez.)

I went to Spain in high school for 2 weeks and it was an incredible time. I was 16 (going on 30) and excited that my mother had signed the waiver stating that I could sample sangria. I need to go back in time to high five my teachers for making alcohol part of the learning experience. Granted, when left at the bar all I knew how to order was “vodka y naranja” but let me tell you, a screwdriver tastes WAY better when served by a hot Spanish man in a hotel bar. Trust me.

Sangria is still my go-to favorite cocktail and I’ve had a hard time finding the perfect recipe for when I make it at home. I’ve made a LOT, including the one below. Trust me, Bobby Flay sometimes does things really right, and this is one of those times. So, grab a glass, pour some sangria and toast to Susan and Mike – I wish you both a lifetime of happiness and adventures. xoxo

sangria recipe

2 bottles red Spanish table wine

1 cup brandy

1/2 cup triple sec

1 cup orange juice

1 cup pomegranate juice

1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)

Orange slices

Apple slices

Blackberries

Pomegranate seeds

Directions

Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

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