Sangria at Zafraan Exotica

Sangría is a wonderful wine punch typically from Spain and Portugal. It typically consists of red wine, chopped or sliced fruit, a sweetener, a small amount of added brandy, triple sec, or other spirits and a gaseosa, which is soda.

Sangria!

INGREDIENTS:

* 1 orange
* 1 lemon
* 1 sweet lime
* 1 medium all purpose apple, pared, cored and sliced
* 1 cup pitted cherries
* 1 cup fresh pineapple chunks
* 3/4 cup brandy
* 1 (750 milliliter) bottle dry red wine
* 1 (12 ounce) can lemon-lime soda to taste
* 1 cup orange juice to taste

DIRECTIONS

1. Slice the orange, lemon, and lime into thin rounds. Place the citrus in a pitcher with the apples, cherries, and pineapple. Pour in the brandy and refrigerate for 2 hours of more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
2. Gently crush the fruits with a spoon, then stir in the red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

***

Went to Zafraan Exotica on Sunday. They have a pretty good brunch buffet on Sundays with live counters et al. The service at this place has slipped up a bit, but the food was decent and so were the drinks. The buffet is priced at 450 plus taxes and this includes unlimited beer and white spirits. We usually order all of the white cocktails on the menu, but this Sunday was different. They were only serving up Mojitos and Sangria. I was a bit miffed, but one sip of the Sangria put me in better spirits. (sic) [or should I say hic?]

The concoction was simply superb and we had a blast. I can’t wait to go to Goa again so that I can pick up the required spirits and get started on my own. There’s nothing quite like making your own poison. I remember the red wine that I had made back in Munnar with leftover grape juice from the breakfast buffet. The damn thing had turned out strong enough to stun an ox. Good times. 🙂


Anyway, coming back to the brunch buffet at Exotica – the pasta counter was just okay. They ran out of broccoli and mushrooms rather fast. Although the chef looked like he needed a bath, he did manage to turn out a decent penne in rose sauce.

[Rose sauce doesn’t have gulkhand or anything. It’s just the regular tomato sauce with a little white sauce added to it. :P]

The pasta and sangria made for a very satisfying three hours. Headed home and slept like a log.

Over and out.

Leave a Reply

Your email address will not be published.