You’ve all heard me complain endlessly about the heat, so I’ve decided to suck it up and start consuming massive amounts of cool products. This will be a series of “Beat the Heat” recipes and stories, as well as tips on how to stay cool.
First up, I’m happy to introduce you to John Clift, Wine Director and Sommelier of Atria Restaurant and wine buyer for Great Harbor Gourmet & Spirits on Martha’s Vineyard, MA. Atria is probably my favorite restaurant on island; its great food, combined with excellent ambiance, makes it amazing. I remember last summer on my days off and wanting to get away from everyone, I’d walk to Atria and sit in their front terrace: comfy Adirondack chairs and perfect summer drinks, all while nibbling on a delicious appetizer created by Chef Christian Thornton. Atria also has a downstairs bar; a small pool table, huge crystal jars that held swimming fruit in vodka; dimly lit, it was the perfect spot to soothe your sunburns and have a great burger!
Now, let’s Beat the Heat! Remember the last time you drank Sangria? Was it sticky sweet, with chunks of over-ripe fruit and even an umbrella? Take all of those horrible past experiences about the lovely Sangria and give her a second chance, I promise she won’t let you down if you make this recipe. John has an amazing passion for wine and this summer he shares with us Atria’s delicious Sangria recipe with some unique ingredients, such as ginger liquor! There are as many recipes for Sangria as there are wines, so make sure to play around with different ones.
Atria’s Summer Sangria
Makes 1 liter
1 bottle of Lini Lambrusco (or any Sparkling Red Italian Wine)
3 oz Canton
3 oz Myers’s rum
2 oz St. Germain
2 tablespoons sugar
1/2 large, ripe orange
1. Slice orange into wedges and muddle with sugar.
2. Add all liquors and let steep overnight to get best flavors.
3. Pour into a liter container and half cup of ice. Pour chilled Lini Lambrusco and enjoy!