Mango White Sangria

Of the many things you may know about me, one fact that you don’t know is that I tended bar in college. The place where I worked was a combination nightclub/bowling alley/outdoor bar with sand volleyball courts. We wore white tuxedo shirts with bow ties and cumberbunds (even for the ever popular “teen night”. I kid you not. We were classy.)

As you might expect at a college bar also frequented by locals, we served a steady mix of beer (college boys) and frou-frou drinks (college girls), and so had what we termed the “funky drink list”, which we worked our way through with the waitresses when stuck on volleyball court duty on a Friday night ( it was a ghost town. All the heavily sprayed big hair was in the disco by then.) back then, I knew my drinks.

But to be honest? Despite my “on the rocks” moniker, I can’t handle my liquor I’m not really a big drinker. This makes me all the more appreciative of a finely crafted cocktail. Anywho, it seems fitting that I FINALLY share some of my favorite drinks with you!

To me summertime means sangria or Pimm’s (after all my time in the UK, pip pip)…or margaritas on the patio…or a chilly martini….But let’s start with sangria. With mango. I LURVE mango. (And, d’ya know, it’s taken me this long not to think

when I hear “mango”…..But I digress…..)

On Father’s Day, I enjoyed (again) the yummiest Sangria from Bonefish Grill. If this isn’t the exact recipe, it tastes pretty gosh darn close:

• 1 bottle of white wine (Chardonnay or Riesling)
• 1 2/3 cups Prosecco
• 2/3 cups Mango juice (or Monin Mango syrup)
• 1/3 cup Cointreau
• 3/4 cup Soda Water
• 2-3 limes, cut into wedges
• 2 oranges, cut into wedges
• Maraschino cherries (drained)
• *optional – mango chunks (I like the frozen Mango pieces from Trader Joes)

So….you put your lime and orange wedges, Mango juice, wine and Cointreau in a pretty pitcher, and muddle it together. If you are ready to start pouring, add in the Prosecco and soda water – if not, wait until your guests arrive so your bubbly doesn’t lose its fizz.  When you are ready to serve, pop a few ice cubes in your glass (and a frozen mango chunk or two, if you are feeling super fancy), pour over the sangria and if you didn’t get a few pieces of pretty citrus, add a slice or two to dress it up.

Now, pour yourself a glass, kick back on your patio, and nibble on a little tapas. Salut!