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Guadalajara Red Wine Punch |
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Serves: 6 Print this Recipe(Sangria de Guadalajara) Category: Party Punches with Alcohol Makes about 6 servings Sangria, the refreshing red wine punch, is as popular in Mexico as in Spain, where it originated. This version was served at El Tapatio, a resort hotel outside Guadalajara. The ingredients are simplicity itself, and the two-color, layered effect is eye-catching. The idea is to pour the limeade first, directly into the glasses, over ice cubes, and float the wine on top. The drinker can stir the drink together or not, as desired. This is a great punch to serve with grilled steak or other red meats. 1 (12-ounce) can frozen limeade concentrate, thawed Ice cubes 1 (750-milliliter) bottle dry red wine Pour the limeade concentrate into a glass pitcher, and dilute with water as directed. Stir well. Put 3 ice cubes in the bottom of each of 6 (8-ounce) wine glasses. Pour limeade over the ice cubes, halfway to the top in each glass. Slowly pour the red wine directly onto the ice cubes to within 1 inch of the glass rim. Add a stirrer to each glass, if desired. (The wine usually floats at the top of the glasses until stirred in.) Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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