My husband requested we not have a cookout for his birthday this year but instead a “taco bar” aka mexican food fiesta:) Ended up being a great idea…….yummy food that could be prepped before hand and no standing over the grill in the 90 degree heat!!
What is better with Mexican fare than a delicious red wine sangria!! I got this recipe from Bobby Flay and followed it to the T and it came out great! The wine I used was a Tempranillo/Garnacha blend called Red Guitar ( that I have to say is pretty delicious on its own let along in Sangria!) If you can’t find that I would opt for any sort of inexpensive Spanish red.
- 3/4 cup simple syrup, equal parts sugar and water
- 2 bottles red wine
- 3/4 cup brandy
- 1/2 cup triple sec
- 3/4 cup orange juice
- 2 oranges, sliced into thin round
- 2 green apples, cored and sliced thin
- 2 lemons, sliced into thin rounds
Boil water + pour over sugar to dissolve. Cool. Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or up to 2 days. Serve over ice.