Summer is Sangria time. If you’ve been to Spain for your holidays then you might be suffering withdrawal symptoms for that delicious blood-red fruit punch that is served in every Spanish bar and restaurant.

It is the perfect summer party ice-breaker or BBQ quencher. Angelo Gobbi, beverage manager and cocktail master at  the Garden Restaurant at The Bromley Court Hotel shares his Sangria secrets.

“There must be a million Sangria recipes as every Spanish barman has his own way of making it. 

“It’s amazing how this summery drink started out as a way of using up left over red wine and now is synonymous with sunshine and holidays.

“I make it every time I have family or friends over for a barbecue and have introduced my recipe to the cocktail bar here at the Garden Restaurant. It might be the million and one recipe for Sangria, but I think it’s the best.”

Chef’s tip one: Make it 24 hours before you want to drink it to allow the fruit to flavour and sweeten the wine.

Chef’s tip two: You can add a host of other spirits to create your own Sangria recipe – try adding a splash of mandarin or raspberry vodka, crème de cassis, or any orange liqueur. Add more sugar if you prefer it sweeter.

Chef’s tip three: Make a non-alcoholic version for the kids (or the drivers) by using a non-alcoholic red wine, adding a splash of orange syrup, and topping with lemonade.  

  • Angelo Gobbi is a whiskey sommelier and will be hosting a unique whiskey and cheese pairing evening on Saturday, November 7 at The Bromley Court Hotel

Got a question for Chef in the Garden? Email it to jim.palmer@london.newsquest.co.uk

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THE GARDEN SANGRIA

Makes 2 litres

Ingredients:

1 litre of red wine – choose a Spanish wine like a Tempranillo or a light Rioja, but you can also use a Shiraz or Merlot

2 red apples – cored, but not peeled

1 large orange

2 peaches

2 lemons

2 cinnamon sticks

4 cloves

120g sugar

60ml orange liqueur

Method:

  • Cut all the fruit into large chunks or slices – discarding the peach stones.
  • Take two one-litre carafes or large jugs and divide the fruit and sugar between them.
  • Place a cinnamon stick, two cloves, and 30ml orange liqueur into each jug and pour over the wine.  Give it a good stir and cover with cling film. Place in the fridge and leave for 24 hours.
  • To serve:  Add ice to tumblers and pour over the Sangria, using a wooden spoon to hold back the fruit and spices. Or pour the Sangria through a fine sieve if you prefer.
  • Add a few pieces of fruit to the final drink. It can be drunk as it is or topped up with lemonade.