The ancient Romans may have cultivated the vine and wine in Spain but it was the Spanish who gave the world its favorite cool summer drink – Sangria. Traditionally made with muddled fruit and rich red wine, most non-Spaniards first tasted this historic wine punch at the 1964 World's Fair in New York when the Spanish World Pavilion served this refreshing beverage to the ever-increasing number of center visitors.
Soon an array of seemingly endless sangria variations appeared, some made with the addition of rum, vodka and now sake. Spain, a lover of both tradition and innovation, just smiles at such novel adaptations and hopes that the world will celebrate life as much as they do with food and wine, no matter the ingredients chosen.
Here are the latest sangria creations from Asia, all featuring the legendary rice ‘wine’ of Japan – Sake: (Enjoy! They are 'summer perfect'!)
Peach and Plum Sake Sangria
- 2 Fresh Peaches, sliced
- 2 Fresh Plums, sliced
- 28 oz Gekkikan Sake
- 14 oz Kobai Plum Wine
- Ice
- 2 oz Soda Water
Muddle the fruit, add the sake and plum wine and let infuse. Add ice and stir well. Top with soda water.
Summer Sake Sangria
- ¾ cup fresh watermelon, cubed
- 1¼ cups fresh honeydew melon, cubed
- 24 oz Gekkeikan Sake
- 12 oz Gekkeikan Plum Wine
Muddle ½ cup watermelon with 1 cup honeydew melon. Add the sake and plum wine and let infuse. Add the remainder of the melon, ice and stir well. Top with ginger ale.
Ginger Plum Punch
- 28 oz Kobai Plum Wine
- 4 oz Domaine de Canton liqueur
- 2 cups fresh honeydew melon, cubed
- 1 bunch fresh mint leaves
- 7oz Zipang Sparking Sake
Combine the plum wine, ginger liqueur, melon and mint in a pitcher. Muddle lightly and let infuse. Add ice, stir and top with Zipang Sparkling Sake.
Sake Berry Punch
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- 1 bunch fresh mint leaves
- 4oz simple syrup
- 32 oz Gekkeikan Sake
- 1oz ginger ale
Lightly muddle the berries, mint and simple syrup. Add the sake and let infuse. Add ice, stir and top with ginger ale.
Cool Sparkle
- 1 cup cucumber, thinly sliced
- 1 cup fresh strawberries, sliced
- 4oz honey
- 24 oz Gekkeikan Plum Wine
- 7oz Zipang Sparking Sake
Muddle the cucumber, strawberries and honey. Add the sake and let it infuse. Then add ice, stir and top with Zipang Sparkling Sake.
Fruity Sake Sangria
- 1 green apple, sliced
- 1 cup fresh honeydew melon, cubed
- 1 orange, sliced
- 28 oz Gekkeikan Sake
- 4 oz Kobai Plum Wine
- 1oz soda water
Lightly muddle the fruit, add the sake and plum wine, and let infuse. Add ice, stir well and top with soda water.
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011