One night in February, whilst Sparrow and I were at the beginning of our clandestine affair, we got together after midnight for drinks. We met across from Regal Place on West Hastings; a special spot that I would often think about while sitting at my desk, writing short stories. He suggested we go to Revel in Gastown because, in his opinion, they made really good red wine sangria. As it turns out, they didn’t even have it on the menu, but we ordered dark beer and kissed that night anyway. Since then I make sangria at our summer parties every year; here is a really good recipe:
“They Make Really Good Red Wine Sangria” Sangria
1 apple and 1 orange (thinly sliced)
1/2 cup brandy (I like St-Rémy VSOP, it’s what my mom uses in her cooking)
1/4 cup Grand Marnier
1 cup orange juice (pulp-free! or else!)
1 bottle of red wine (Grenache/Garnacha works well)
some ginger ale (must be Canada Dry)
Throw everything in a pitcher (except the ginger ale); refrigerate overnight (this is important).
The next day, as soon as the clock strikes “cocktail hour”, divvy up your mixture amongst ice-laced glasses, top with an ounce or two of ginger ale, and enjoy! You can also eat the fruit, it’s as alcoholic as Hemingway.
Featured Image Credit: Toulouse-Lautrec, At the Moulin Rouge, 1893-95
Recommendation: Discussion of At the Moulin Rouge by Dr. Beth Harris and Dr. Steven Zucker