Feed your senses… eyes, ears and taste at Clearstory on Main, June 4, 2010 !
Experience the rhythmic stomps, vibrant colors and passionate, soulful ‘duende’ of professional flamenco dance group, Caló Gitano.
Sponsors include Volkswagen Group of America, First Tennessee Bank and Hunt Nissan.
Sangria; ‘Spanish for bloodletting’, is a refreshing wine punch typical of Spain. Start with a light, dry, young, acidic, unoaked, fruit forward red wine, usually from the province of Rioja in Spain and of the Tempranillo or Grenache varieties; with chopped or sliced fruit (often orange, lemon, apple, peach, berries, pineapple. Add a sweetener such as honey, sugar, simple syrup or orange juice, a small amount of brandy, triple sec or gin with ice finishes this refreshing drink.
Sangria Recipe Ingredients
1 orange, cut into 1/8-inch slices
1 lemon, cut into 1/8-inch slices
1 cup granulated sugar
1 (750 ml) bottle dry white wine
1 (750 ml) bottle dry red wine
Sliced peaches, grapes, strawberries, or other seasonal fruit
Gin, Grand Marnier, or brandy to taste (I did 4 shots of Grand Marnier.)
1. Combine the orange, lemon, sugar and wines in a large glass bowl or pitcher and stir for several minutes until the sugar is dissolved. Cover tightly with plastic wrap and refrigerate for at least 4 to 6 hours, or overnight.
2. Just before serving, add the optional fruits and spirits. Serve over ice or, just before serving, place some ice cubes in a punch bowl.
For more information on Sangria on the Southside you may call 423-624-8414 or visit the website.