Do It Yourself: Olés Sangria
There’s no better way to beat summer’s heat — or counteract a mouthful of fiery Mexican fare — than with a swig of chef Erwin Ramos’s fruity red wine punch. Make it a day or two ahead of time, and it’ll taste even better.
1 bottle red wine (preferably cabernet, merlot, rioja, zinfandel, or shiraz)
1 tbsp. agave nectar
2 oz. brandy
1 oz. Triple Sec
1/2 oz. peach schnapps
1 oz. freshly squeezed orange juice
1 Granny Smith apple, cored and diced
1 navel orange, peeled and diced
1/4 fresh pineapple, peeled, cored, and diced
4 oz. ginger ale (for topping)
In a two-quart glass or clay pitcher, combine red wine and agave nectar. Add brandy, Triple Sec, schnapps, orange juice, and diced fruit. Stir gently to mix. (Your pitcher will be halfway full.) If making the sangria in advance, refrigerate and store up to three days.
Before serving, fill the pitcher close to the top with ice cubes, then top the whole mixture with ginger ale. Pour into glasses, spooning a few ice cubes and some of the fresh fruit into each glass.
11 Springfield St., Cambridge, 617-492-4495, olegrill.com.