Cranberry Pomegranate Sangria

photo-51Proposed by: Jonathan

Reviewed by: David

What exactly is a cocktail? Seems like an odd question after so many weeks and proposed drinks, but it is important this week. The most basic definition is that it is a spirit combined with at least two other ingredients. Other descriptions expand that and suggest that it is at least one spirit plus a bitter element and a sweet one. What is clear is that all of our proposals thus far can be considered cocktails.

The reason for exploring this idea is that the drink of the week is a Fall sangria. A number of weeks ago I figured out that I would be the proposer for Thanksgiving weekend and started thinking about something that could be made for a crowd. For most Thanksgiving meals, I have tried to find some new way to use cranberries so the proposal had to be some kind of cranberry based sangria. The final thoughts were that the drink needed to be less spirituous than some of the previous proposals and of course complement the Thanksgiving meal.

My question for David when the idea of sangria came up, though, was whether it qualified as cocktail. It includes at least two spirits, although I struggle with the idea that wine or even beer qualifies as a spirit because of the lower alcohol content, sweet and borderline bitter elements so I suppose in its own way does.

There are so many sangria recipes that it was less about choosing one than combining different ideas to create something that met all goals. It also seems that Bobby Flay, of restaurant and Food Network fame, is the creator of many of the sangria variations available in the public domain. The recipe I used is a slight variation on his Cranberry Pomegranate Sangria:

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Nothing left but the fruit!

2 bottles red wine (I used Beaujolais Noveau since it is November)
2 cups cranberry juice
1 cup applejack brandy
½ cup triple sec liqueur
Cranberry simple syrup (added a cup of cranberries to a half cup of simple syrup and simmered until they began to split)
1 cup orange juice
Sparkling pomegranate juice
Cranberries, orange slices and chopped Granny Smith apples

Combine all ingredients, except the sparkling juice, and refrigerate for at least six hours. Add the sparkling juice before serving.

It could have been the craziness of hosting Thanksgiving or the popularity of the sangria, but I forgot to take a picture until after all but the fruit was left.

I also completely understand why there are so many recipes as the concept is so basic that it lends itself to variations by wine, liquor, fruit, juices and as in this case by season. I wonder what a President’s Day sangria would be like?

Here’s David’s review:

Adam Carolla markets a product called “Mangria,” a version of Sangria that boosts the alcoholic content by adding vodka to the fruit and red wine. The assumption, I suppose, is that Sangria is a genteel drink, not suitable for the hard liquor crowd.

Though I’m no manly-man, I had similar impressions before trying this sangria. It’s a drink for parties, a nearly-punch alternative to beer and wine and, just as Jonathan said, questionably a serious cocktail. Though you can sometimes order sangria in a restaurant, it’s often a special—because they’ve made a mess o’ sangria—and no one I know makes a single serving the way they do martinis or Manhattans.

That’s too bad, based on this recipe. Besides combining some prominent seasonal flavors, like the pairing of orange and cranberry juice, this cocktail’s addition of pomegranate and some fizz made it celebratory yet fruitful, a good accompaniment to a Thanksgiving meal. I let the sangria mix overnight as instructed by the recipe, which effectively made the parts overlap until, like many good cocktails, the ingredients became difficult to distinguish.

When Jonathan proposed this choice, I worried about the red wine, as most wine coolers or, especially mulled wine, seem too rich and not actually refreshing. I wish I’d thought of using Beaujolais as Jonathan did—I used Shiraz—as it might have made the drink even fresher, but Shiraz seems a spicy red to me and added that element without introducing the cinnamon or cloves that might have been overkill.

As I have for all recipes calling for triple sec, I used Mandarine Napoleon, and it’s quickly becoming my favorite liquor. It’s not at all overpowering and, being a little different from regular orange in flavor, I suspect it worked almost the way the orange rind on the slices did, a slightly—pleasantly—bitter undertone.

One quibble: I wish I’d had the same snazzy system of serving this drink that Jonathan did, a container with a tap at the bottom. We made ours in a pitcher, and, while it was a pretty pitcher, the cranberries kept plopping into people’s glasses. When I reached the bottom and looked at the remaining berries, I had the same thought I have every Thanksgiving. Who the hell ever thought of eating these things? I’m not sure what the fresh cranberries might contribute, as they looked exactly the way they did when I put them in. Though they decorated well, they hardly seemed necessary. If Cranberry Pomegranate Sangria becomes a Thanksgiving tradition in my house, I’ll leave the cranberries out… or substitute something actually edible.

And I’ll make more… as with Jonathan, it was gone before I even had a chance to take a decent photograph. Oh well, that may be the best recommendation of all.

David’s Take: a refreshing and celebratory addition to a wonderful meal.

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Jonathan’s take: This will be a Thanksgiving tradition. If it’s not there will be some unhappy guests.

Next Week (Proposed by David):

I teach a Shakespeare course at school and have run into some odd drinks in my reading. One is a flip, which, though it doesn’t go by that name, has evolved over time to describe a class of drinks involving a spirit, eggs (I will use egg whites), and spirit. I haven’t decided which flip to try yet, but I’ve settled on rum as the spirit of choice.

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