Another Hot Day in SD

Posted by Chef Richard Sweeney in Random Postings Sep 4th, 2009 | No Comments

Today is yet another hot one here in Sunny San Diego…..ugh!

I’m finding myself standing in front of the fridge (no, not looking for a snack…though one does sound good…hmmm) just to stay cool.  Watching the dogs chomp down on ice cubes got me in the mood for something cool myself.  And, since it’s a holiday weekend, I figured a refreshing alcoholic beverage would be in order to get my own friday happy hour started!

So, I just whipped up a batch of Basil Red Sangria that I started making in the elimination house from Top Chef, and brought to the bar when I was Executive Chef at Confidential.  It’s a nice twist on a staple summertime drink, with the basil bringing a refreshing lighter note.  Feel free to swap out other fruits for some of the apples and oranges – I love using summer sweet plums, and even peaches (usually reserved for lighter white sangrias). 

Even if you’re not much of a red wine drinker, this Basil Red Sangria has mass appeal – or swap out the red wine for your favorite white!

Time to go cool off and sit in front of the fan for a bit….more postings (and recipes) to come when the weather here cools off!

-Rich

Basil Red Sangria

Posted by Chef Richard Sweeney in Recipes Sep 4th, 2009 | 7 Comments
Basil Red Sangria

Basil Red Sangria

On an especially hot day, whip up a batch of this refreshing cold cocktail to sip in the summer sun! The basil helps to flavor the sangria, without being too overpowering. Don’t have Syrah on hand? Substitute your favorite fruity red wine for it instead! This can also be pretty tasty as a white Sangria too!  Try using fresh summertime peaches and apricotsfor a less tannic drink.

  • 2 Bottles Syrah
  • 2 Granny SmMith Apples
  • 2 Gala Apples
  • 2 Navel Oranges
  • 1 Bunch Fresh Basil
  • 1 quart Apple Juice (unsweetened)
  • 1 quart White Grape Juice
  • 3/4 cup Granulated Sugar
  1. Chop the apples, reserving the cores.  Slice oranges thinly, reserving the ends with apple cores.
  2. In a small pot, combine apple cores, orange ends, 1/2 the basil, sugar, and 1 cup of each of the juices.  Heat to a boil, then reduce to a simmer and cook for 10 minutes.  Strain syrup and reserve.
  3. While syrup is cooking, in a carafe/pitcher, combine the wine, apples, orange slices, and remaining basil.  Stir in remaining juices and syrup, stirring well to combine.
  4. Store in refrigerator until ready to serve. (it’s best when it has had at least 24 hours for flavors to meld well before serving)
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