Sangria: Wine with Flair

Thursday, November 01, 2012

The Shiloh Grill in Pittsburgh is quickly becoming one of my favorite spots in the city. They have AMAZING lobster mac and cheese (and it’s still delish without the lobster!), a super rad bacon night in which you can just get a basket of bacon, a super sweet brunch that comes with a cocktail….and last, but certainly not least, it’s like one block away from the Mt. Washington view of the city – great for out of town guests!

Last November, I visited the grill with sometimes reader Brady’s brother and his fiancĂ© Carli. On this trip, I ordered the Pumpkin Sangria. Let me tell you, this liquid concoction was TASTY!

I Googled the recipe, but found a similar one below to share with you all.

Oh and if you are in the Pittsburgh-area, after a rough fall…no, not season, I mean straight up fall at work that involved me face planting it on to the floor, I decided that I needed some Sangria tonight to help sooth my multiple rug burns. I discovered Max & Erma’s $8 pitches of Sangria on Thursdays. Let me tell you – this deal is WORTH IT. We squeezed at least 5, maybe 6 pint glasses out of that pitcher. To put things into perspective, a normal glass of Sangria is $6. DEAL! (Thanks for the big straw, Critus – I think he sensed I was having a rough day). Vampire eyes not included. 

Pumpkin Sangria (reprinted from the Food Network)

6 servings

·         2 tablespoons sugar
·         1 teaspoon pumpkin pie spice
·         2 tablespoons maple syrup
·         Six 4 to 5-inch long cinnamon sticks, for garnish
·         6 pumpkin candies, for garnish, such as Brach's
·         1 bottle white wine, chilled
·         3 cups mango peach juice blend or tropical juice blend, chilled, such as V-8 Splash
·         1 cup pumpkin spice liqueur, chilled

·         In a small bowl, combine the sugar and pumpkin pie spice and mix until well combined. Transfer to a saucer. Add the maple syrup to a second saucer. Lightly dip the rims of 6 punch glasses into the maple syrup. Then dip the rims of the glasses into the spiced sugar.
·         Insert the cinnamon sticks into the bottom of each pumpkin candy and set aside.
·         In a pitcher, combine the wine, juice and pumpkin spice liqueur. Stir and pour into the rimmed glasses. Garnish with the pumpkin candy cinnamon sticks.
·         Cook's Note: If you cannot find pumpkin spice liqueur, combine 1 teaspoon pumpkin pie spice with 1 cup brandy in a container fitted with a lid. Shake vigorously and let sit for 1 day to infuse into the brandy

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