Directions
Dear Dilf, we have happy news for you! From today the column Recipes for desperate Husbands will be entrusted to the expert hands of Naked Nick, our Alpha DILF in the kitchen, and of course to his beefy pectorals.
And we want to test immediately Nick’s abilities with a grueling and inflated recipe: White Sangria.
Today Nick will prepare for you a sumptuous white sangria with Prosecco, vermouth and a rainbow of fruits. Ginger is not necessary, but it will help: don’t forget that it is (considered) a powerful aphrodisiac.
Yeah, there is a lot to heavy lifts to do. The fruit must be washed and cut carefully, then a night of maceration is needed so that the fruit can release flavors and aromas, so it is not a recipe to improvise.
The ingredients are many but easy to find: Prosecco, mint, vermouth and lots of fruit, so peaches, apples, apricots, mangoes, grapes, and cherries. To give a more spicy and intriguing touch to this white sangria we used cherries in alcohol, infused with grappa and cinnamon.
You can also use maraschino cherries, but they are in no way comparable. But don’t worry, we will soon publish the recipe for these delights, essential for adding poetry to your cocktails. Yes, even in your Manhattan cocktails.
That’s all, now put the apron on and start slicing some peaches.
Ingredients and doses to make white sangria with prosecco, vermouth, and ginger
10 servings
- 1 bottle of extra dry Prosecco
- 15 cl of dry vermouth
- 10 cl of mezcal
- 3 cm of ginger
- 1 peach
- 1 mango
- 100 grams of red grapes
- 1 apple
- 2 apricot
- 1 orange
- 2 tablespoons of cherries in alcohol and maraschino
- 1 sprig of mint
- 250 grams of blueberries
How to make white sangria with prosecco, vermouth, and ginger
If you want to make a great sangria, dip the blueberries in the Chartreuse and then freeze them. Just saying…
Wash and cut all the fruit into cubes: sangria is an eat and drink cocktail and fruit chunks must be easily skewered to be eaten. Not too small nor too large.
A note on fruit: do not peel it, otherwise, you will lose all the flavors. Buy organic fruit or from a trusted farmer, but don’t peel it. For mango, a trip to a trusted grower is difficult, we know. But if you feel guilty for the thousands of kilometers that this fruit has made to end up in your glass, do not put it and use a melon or a pear. We don’t want to create moral problems for you.
Take a large bowl and pour the bottle of prosecco.
Add all the fruits and blueberries.
Pour a dash of dry vermouth, mezcal, and mint. Vermouth is used only to add perfumes and suavitas, a maximum of 10% of prosecco.
Leave the sangria in the refrigerator overnight.
When the party is about to start, take it out of the refrigerator and prepare bowls and glasses.
Now there is a problem: ice. If you add the cubes they will melt too quickly watering down the sangria. A good solution is to cool the bowl with a large piece of ice.
Before serving the sangria, remove the ginger.
