Party in a Pitcher

There’s nothing like chilled, fruity sangria to jumpstart the festivities.


(page 1 of 2)

A little wine, a splash of juice, some chopped fruit, a spritz of something fizzy, lots of ice, and—viola!—instant celebration. From sangria’s humble roots in Spain, this signature aromatic punch has grown to become a popular, refreshing party drink, especially when paired with a group of friends. For some, the recipe’s success lies in its marinated chunks of fruit; for others, it’s about mixing it up with different liquors and experimenting. Lucky for us, there are no rules and no one definitive recipe for this wine/cocktail hybrid, meaning you can enjoy each and every variation the County offers. From tall glasses brimming with seasonal slices to carafes filled to the rim with flavorful concoctions, you’ll find a wide range of choices in summer red, white, green, and blue.

Easy Being Green


Green Sangria: Don Coqui (115 Cedar St, New Rochelle 914-637-3737. $9 glass; $40 pitcher; a traditional red and white are also on the menu) To those who question green sangria, we ask, why not? This citrusy affair, backed by festive music and large platefuls of Puerto Rican food, offers a bolder, breezier alternative to the traditional red or white). Here, the wine, fruit, and brandy swirl together in a spot-on balance that is bracing and invigorating. We like it accompanied by a heaping portion of paella and a large group of friends for the ultimate flavor-fun-fest.


(Serves 8 to 10)
2 bottles white wine
1 cup coconut rum
1 cup banana piña rum
1 cup melon liquor
½ cup brandy
½ cup peach schnapps
½ cup Triple Sec
½ cup pineapple juice
2 oranges, cut in cubes
2 green apples, cut in cubes

Mix ingredients in a pitcher. To serve, pour over ice in a wine glass and top with a splash of seltzer.

Get the Blues

Tiki Blue Sangria (previous page): Pier Restaurant & Tiki Bar (1 Playland Pkwy, Rye 914-967-1020; available by the glass ($8, 16 oz) or pitcher ($28, 90 oz); they also do a traditional red and white as well as a “sangrita,” a layered combination of sangria and frozen margarita) Yes, it’s a little showy, and yes, it’s a little kitschy, but that’s what we love about it. How can you resist the assortment of tall blue, red, orange, and purple straws that practically beg you to sip from them while pastel-colored gummy fish share the rim with giant pieces of pineapple and strawberry? This come-hither variation is pure fun and flashiness. And though the hype over the presentation is certainly there, so is the taste: the bright citrus flavor of lemons, oranges, plus peaches and strawberries offer a refreshing blast to the palate—just the thing to help wash down your coconut shrimp and get in that island frame of mind.

(Serves 8 to 10)
2 bottles of Albarino white wine
seasonal fruit, sliced (peaches, apples, oranges, strawberries, and pineapple)
½ cup peach schnapps
½ cup Triple Sec
½ cup apricot brandy
½ cup orange juice (fresh squeezed)
⅓ cup Blue Curacao Swedish Fish, Chuckles, or other jelly candy for garnish

Start off with a large pitcher filled with ice and add the white wine and seasonal fruit. Add the peach schnapps, Triple Sec, apricot brandy, orange juice, and Blue Curacao. Use colorful jelly candy to garnish.




What To Read Next

Edit ModuleShow Tags
Edit Module