A Toast to Sangria at Il Palio

Did you know that under European law Sangria must be made in Spain or Portugal and have less than 12 percent alcohol by volume? Thankfully, we live in North Carolina! The origins of this summertime drink goes all the way back to the ancient Greeks. The Greeks would drink what we today call Mulled Wine. Drinking wine was safer than drinking the water, because it was not potable. The Spanish went on to add fruit to this, creating the Sangria that we know and love today. America caught the Sangria "bug" when Spain brought Sangria to The World's Fair in the 1960’s. Since then, Sangria is a favorite drink for those who are searching for something fruity to enjoy. 

Below are two recipes for Il Palio at the Siena Hotel's delicious Sangrias, and trust us they are a must try! To learn more about the Sangria Making Class at Il Palio please call (919) 918-2545. These classes are new offerings at the perfect for birthday parties, a team building activity or simply a girl's night out! 

White Peach and Mint Sangria

1 bottle of Pinot Grigio or similar white wine
2 oz Mint Simple Syrup
3 Peaches (diced with the skin on)
4 oz Cointreau Orange Liqueur
1.5 oz Lemon Juice
1 cup Fresh Mint

Mint Simple: Equal parts mint, sugar, and hot water. Let mint steep in hot water until water is green and saturated. Strain out mint leaves and stir in sugar until dissolved. Chill in fridge. 

In a large bowl or pitcher, add diced peaches, fresh mint, Cointreau, and mint simple. Lightly muddle mint and peaches in the simple and Cointreau. Add lemon juice and wine and stir. Chill for several hours or overnight. Strain out liquid to clarify. Add back some of the diced peaches (to taste) and serve on ice. Garnish with a mint sprig.

All photography by Stacey Sprenz, Tabletop Media Group

Classic Red Sangria

1 bottle of Pinot Noir or similar red wine
1 Apple (chopped with the skin on)
1 Orange (with rind and sliced into wheels or half moons)
4 Tbsp Brown Sugar
6 oz Orange Juice
3 oz Brandy

In a large bowl or pitcher, lightly muddle apples, oranges, and sugar. Add the brandy and orange juice and lightly muddle and mix until everything is well incorporated. Add the wine and stir all ingredients well. Chill for several hours or overnight. Strain if desired, or serve as is, over ice. Garnish with an orange wheel.