In addition to her Q&A about Sam Adams, its new beers and brewing in general, the brewery's beverage manager, Jennifer Glanville, shared a Samuel Adams Summer Ale Sangria — or “Samgria” — recipe that can be made at home with the summer beer. This cocktail uses Sam Adams' Summer Ale, which is celebrating its 21st birthday this summer. The beer is an American wheat ale that balances bright, citrusy noble hops and peppery spice. "It’s one of our most highly anticipated annual releases and definitely one of my favorite beers we brew," Glanville says.
When buying wine for sangria, go for lower-quality bottles: a magnum of Charles Shaw cabernet sauvignon will do you just fine for sangria purposes, and you don’t want to waste the flavors of a high-quality bottle of red by splashing a bunch of fruit and brandy in it.
Somewhere between spiked cider and juicy sangria, this fall cocktail's flavor perfectly captures the essence of the season. The delicious concoction was created by Minibar co-founders Lindsey Andrews and Lara Crystal especially for guests looking for a lighter cocktail to sip all day that doesn't compromise on flavor. The low alcohol content means it's an ideal meal drink, but also works as an after-dinner treat alongside homemade apple pie.
Spanish chef Jose Garces’ recipe for rosé sangria with cranberries and apples is the ideal drink to serve with Thanksgiving dinner. It’s nicely spiced with seasonal flavors and gets a bit of a kick from spicy red pepper. It calls for one bottle of rosé and ⅓ cup each of ruby port and Cointreau, but serves 12, so it’s a low-tail that will last through dinner. Make it ahead and chill in a pitcher for easy serving. Add ice if you like.
In Spain, sangria isn't fruit salad. It's a simple, summery way to turn ordinary wine into something special. This is a typical Spanish recipe (though in Spain, lemon juice might take the place of lime).
Sangria is usually loaded with hidden sugars and syrups, but a low-calorie version can be made using sparkling lemon-lime- or orange-flavored water to reduce calories. When you make this tasty cocktail, be sure to choose flavored water with no added sugar.
Fall is one of my favorite seasons because everything starts to smell like the holidays and festive food and cocktail recipes start popping up everywhere. I recently attended Barefoot wine's "Fall for Rosé" preview, which showcased not only their rosé but also a handful of deliciously crafted Barefoot Rosé cocktails — rosé with vodka, with rum, and with brandy, all spirits that mix so well with the crisp, fruity, bright wine. My tummy does a happy dance when brands come up with tasty, simple recipes that are creative, outside the box, and big on flavor.One of my new favorites for a few reasons is Barefoot's Fall Rosé Sangria Punch. It's a mix of rosé , dark rum, maple syrup, fresh fruits, and juices. The addition of the dark rum to the wine adds a bold richness that takes the depth of flavor to another level.I also like that it's a punch, which means it's time to dust off those gorgeous punch bowls that get tucked away during the year in the bottom cupboard. In a way, a punch bowl is like a crock pot. You throw all the ingredients in and let everything combine for a bit. There's no hassle and it serves a bunch of people.If you are new to rosé, let me point out a few things. Just because it’s pink doesn’t mean it’s a girlie drink. And before anyone asks, the answer is: No, rosè is not a mix of your favorite red and white wines. The process is a bit more complicated, and yes, rosé is wine.I hope you guys enjoy the recipe as much as I do. Cheers!