Introduction: Sunburst Sangria
Makes 4 Servings... or just one serving depending on who you are.
Use molecular mixology to make this hot-corona-inspired, cold-infused white wine sangria. The end result is a delicious coronal flare of a cocktail billions of years in the making... or just 8 hours of marinating fruit... either one.
Alcohol is a strong solvent. Through slow cold infusion, it will extract soluble essences from almost any solid ingredient and, therefore, absorb all the flavors and aromas of your favorite fruits.
Step 1: Concoction Components (the Stuff)
- 1 bottle of white wine (I used a $5 bottle of Barefoot Moscato, but you can also use a dry white)
- 2-3 shots of green apple vodka (or apple/pear liquor)
- 3 tbsp sugar
- Assorted fruit (*used in this sangria)
- Mango* (this fruit gives the drink its beautiful sunny color)
- Green apple*
- Lemon peel
"Houston, We Have a Problem"
Ignore the cheese cloth and xanthan gum in the picture. I initially made an "anti-gravity sangria" where the fruit was in suspension. Cool, right? No. The jelly wine texture was something I wouldn't recommend to anyone in this galaxy.
Step 2: Aggregate All Components (Mix the Stuff)
- Dice fruit into 1/4th inch to 1/8th inch (~3-6mm) pieces and add to pitcher; big slices are fine but small diced fruit looks more like sun bursts, and they're easier to eat
- Add sugar, liquor, and white wine
- Stir, then chill in refrigerator for 8 hours to infuse the wine
Step 3: Mission Accomplished!
- Remove sangria from fridge
- Pour into glasses or lower giant straw into pitcher like the eagle has landed
- Top with fruit and mint leaves, if desired
- Few glasses of this and you'll be feelin' a "Buzz" ...Aldrin