Category - Restaurant

TABLA TART AND FRUITY SANGRIA

    Tabla Tart and Fruity Sangria

    Source: Recipe by Floyd Cardoz of Manhattan's Tabla - Food & Wine Magazine

    1 bottle (750 ml) dry red wine
    1/2 cup pineapple juice
    1/2 cup fresh orange juice
    1/3 cup dry white wine
    1/4 cup gin
    1/4 cup light rum
    1/4 cup Cointreau or Triple Sec
    1/4 cup brandy
    2 tablespoons superfine sugar
    2 cups assorted sliced fresh fruit, such as apples, oranges,
        plums, pineapple, grapes, and rhubarb

    Combine all of the ingredients in a pitcher. Refrigerate for at least 1 day and for up to 2 days.

    Serve in tall glasses over ice.

    Makes about 2 quarts.


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