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Sangria Serrano recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
1 large bottle burgundy
1/2 bottle light rum (small bottle)
4 shots Cointreau
6 shots vodka
4 shots Grand Marnier
1 liter seltzer
1 pineapple, sliced
4 tart apples, Granny Smith, sliced
6 oranges, sliced
1 qt apple or pineapple juice
1 qt orange juice
2 limes, sliced
sugar to taste
Preparation:
Slice fruit and place on bottom of large container/bucket (with
attachable lid). Add juice. Add alcohol and sugar. Just before
serving add ice and seltzer. Keep refrigerated and covered.
Best when made a day or two in advance.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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