After trying several different recipes, we determined that we like our sangria made with rum instead of brandy. Our standard recipe is:
- 8 oz. wine
- 4 oz. triple sec
- 2 oz. rum
- 2 oz. orange juice
- 2 oz. sweetened lemon juice
Add fresh fruit if you are feeling fancy. Served over ice, this recipe yields four (smallish) glasses.
As you might expect, a dry red wine like Spanish tempranillo produces a different result than a pinot noir, but the choice of rum also makes a difference to the taste. We made a batch of sangria without the rum and then tested it with Pyrat, Myers’s, 10 Cane, Shellback, and Bacardi Gold and White.
The Bacardi White was the clear loser, producing a harsh and flavorless result. Pyrat and 10 Cane were acceptable; Pyrat brought a hint of orange while 10 Cane bumped up the sweetness. Shellback and Bacardi Gold were even better; with Shellback offering vanilla notes and Bacardi Gold harmonizing smoothly with the other ingredients. More about Myers’s rum in my next post.