from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A cold drink made of red or white wine mixed with brandy, sugar, fruit juice, and soda water. Also called sangaree.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A cold drink, originating in Spain, consisting of red or white wine, brandy or sherry, fruit juice, sugar and soda water and garnished with orange and other fruit.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. sweetened red wine and orange or lemon juice with soda water
"We could make a punch I call Sangria Lake," he says - perfect, of course, since "sangria" comes from the Spanish word "sangre," meaning "blood."
Thanks Oscar, hope we don't sound like a pair of borrachos but searching for the perfect sangria is another of our passions and definitely fits on the thread.
The white sangria is lovely, but unless you drink it quickly, its ice dilutes the pleasure.
Great Hallows Ball, then to the Park Slope Community Bookstore's feast of chocolate frogs and unicorn blood, and finally to Greenpoint's new Word Bookstore adults-only party with sangria from a cauldron and an adults-only dungeon, but I can't stand seeing any more wizards for, well, maybe the next couple of decades -- not even the ones I use to install software on the notebook PC I'm typing this on with shaky fingers.
A pitcher of white sangria is waiting to be made next, two whole chickens are about to go on the grill, anotehr steak just came off, and many many burgers, both veggie and meat have already disappeared.
The word sangria takes me back to a week in Barcelona where
Properly made sangria is significantly tastier, too, so I’m pulling for this bill.
The sangria was a popular choice amongst the ladies.
And the sangria, which is usually $4, is homemade so it's worth it.
But there's nothing objectionable about the house sangria, which is served in traditional goblets brimming with fruit and which goes well with the elegantly hefty pulled-pork sandwich (with pickled fennel and romesco, on toasted ciabatta), which DeChellis puts on the menu lunchtimes in the café.
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