Jamaica Flower Sangria with Cointreau (Sangria al Jamaica)
From Fiesta at Ricks, Rick Bayless
(Makes 12 6-oz Glasses)
2 750 ml bottles young, fruity red wine
1 1/2 cups Jamaica "Flower" Cooler (recipe below)
3/4 cups Cointreau or Triple Sec
ice cubes for serving
In a very large pitcher (or two smaller ones), combine the wine, jamaica and Cointreau. Cover and refrigerate until chilled, at least 1 1/2 hours. When you are ready to serve, pour into wine glasses over ice.
Jamaica "Flower" Cooler (Agua de Jamaica)
From Rick Bayless.com
(Makes about 2 Quarts)
2 cups (2 ounces) dried jamaica "flowers"
1 1/4 cups sugar
In a medium (3-quart) stainless or enameled saucepan, bring 1 1/2 quarts of water to a boil. Add the "flowers" and sugar. Stir for a minute or so, while the liquid returns to a boil and the sugar dissolves. Cover and let steep for at least an hour, but no more than 2 hours.
Pour the mixture through colander or strainer into a large bowl, pressing on the "flowers" to extract as much liquid as possible. Stir in 3 cups water.
Note: This recipe makes a tart version of auga de jamaica; feel free to stir in more sugar, if that appeals to you. Store covered in the refrigerator in a noncorrosive container (preferably one that won't strain).
Notes/Results: An excellent sangria. The jamaica cooler is sweetly tart and refreshing on its own, mixed with the sweet red wine it becomes even more appealing and the Cointreau adds bright citrus notes. I confess that my favorite part of sangria is the wine soaked fruit--in this version I used slices of red plums, red grapes and raspberries. I would make this again.
Our theme at I Heart Cooking Clubs this week is ¡Esta Rojo! --dishes in shades of red.