Bienvenido cócteles – dos sangrías

If you know anything about my entertaining style, you know that I love to offer a “Signature” or “Welcome” cocktail when my guests arrive.

For the European Dinner Party, I decided I needed two. That may seem a bit excessive for only four people, but I honestly couldn’t decide between apple or pomegranate on that beautiful autumn evening, so I settled on both.

Sangria is a Spanish and Portuguese beverage that is traditionally served throughout Spain and Portugal during the hot summer months. It is made with summer fruits and juices.

I figured, why not use fall and winter fruits and juices and serve it all year long? Ole!

Spiced Apple Cider Sangria

1 bottle Pinot Grigio
2 cups spiced apple cider
1/2 cup brandy
2 Honeycrisp apples, cored and then chopped
2 Bosc pears, cored and then chopped
1 cup club soda, chilled

Combine all ingredients together, except the club soda, in a large serving pitcher.

Refrigerate for at least 2 hours and up to 24 hours.

Pour sangria into ice-filled glasses; use a slotted spoon to add a few of the apple and pear pieces to each glass. Then top each with a splash of the chilled club soda.

Makes 8 to 10 servings

Note: I found the sparkling pomegranate soda for the next recipe at Trader Joe’s.

Vanilla-Pom Sangria

1 orange, cut in half and then sliced
1 large Honeycrisp apple, cored and then chopped
1 large Bosc pear, cored and then chopped
1/4 cup pomegranate arils
1 cinnamon stick, broken in half
1 vanilla bean, split lengthwise in half and seeds scraped out
2 bottles of Spanish red wine
1/2 cup brandy
2 teaspoons vanilla extract

2 cups of sparkling pomegranate soda, chilled
Sugar, to taste

Place the orange, apple, pear, pomegranate arils, cinnamon stick, and vanilla bean seeds and beans in a large serving pitcher. Pour wine, pomegranate soda, brandy, and vanilla extract into a pitcher.

Mix well and refrigerate for at least 2 hours and up to 24 hours.

Just before serving, add the chilled pomegranate soda. Taste and add sugar if needed.

Pour sangria into ice-filled glasses; use a slotted spoon to add a few of the orange, apple, and pear pieces, along with some pomegranate arils to each glass.

Makes 10 to 12 servings