oftt

Sangria with Sparkling Wine and Stone Fruit

Print Email

Tip: Prepare peach ice cubes ahead of time so that the sangria will not get diluted by regular ice cubes.

2 cups peach nectar
1 peach
1 nectarine
1 plum
1 cup brandy
1 750-ml bottle of sparkling wine
Peach nectar ice cubes (about 2 cups nectar)

Slice fruit into wedges and add to pitcher with brandy. Let macerate covered in the refrigerator for up to an hour. Add peach nectar and sparkling wine. Add ice cubes. Serve and enjoy. Yield: 2 quarts.

- Recipe courtesy of Joseph Erdos

 

restaurant news

Capizzi
New York
by Michael Tucker

capizzi.jpgI’ve been in rehearsal this week for a reading we’re doing on Friday. It’s a fun piece called “Old Jews Telling Jokes” based on the website of the same name. All this is to say that this week I’m...

Read more...
Redrum Burger
San Francisco
by Scott R. Kline

redrumsign.jpgRedrum Burger in Davis, CA sits catty-corner to an In-N-Out Burger just off the freeway. Redrum was there long before In-N-Out and judging from the line at lunch time on a recent Thursday, they...

Read more...
O Rhode Island, How You Have Changed
New England
by David Latt

ri1.jpgIn the mid-1970s, when I lived in Providence the food wasn't very good. Sure there was great local seafood, especially clams and lobsters, but if you wanted to eat out, your choices were pretty...

Read more...
Birreria at Eataly
New York
by Michael Tucker

bierrereWe finally got up on the roof at Eataly for a German-Italian- American-style lunch at Birreria.

Like most things at Eataly it did not disappoint. Birreria is a stunner — a wide open rooftop with...

Read more...