Sangria Cocktail and Cheese-Chorizo Tapas

Sangria is a type of red punch, with fresh fruit, red wine and some brandy. Tapas are appetizers consisting of different ingredients all stacked up. Both the sangria and the tapas are of Spanish influence and are as scrumptious as they are easy to put together at a moment’s notice. For Sangria, it is important to chill the wine and use fresh fruit. As for the tapas, use ingredients that are conveniently available in a range of flavors that you and your guests prefer. This sangria recipe was inspired by the book “Field Guide to Cocktails” by Rob Chirico (Quirk Books). The tapas were from an AsianInAmericaMag recipe. Both the Sangria and the Cheese-Chorizo Tapas serve 4.

Course: Appetizer, Beverages, Drinks, Snacks

Cuisine: American, Asian, Filipino, Spanish

Keyword: Sangria and Cheese Chorizo Tapas

Servings: people

Calories: 35kcal

Author: Asian in America recipe - Elizabeth Ann Quirino

Equipment

Large Sangria pitcher; Appetizer platter for tapas
large serving platter for tapas

Ingredients

1 whole Asian pear peeled, cubed, for sangria
1 whole Fuji apple peeled, sliced, for sangria Fuji apple
3 whole Clementines divided, use juice from 2, slices for garnish of remaining piece, for sangria
3 slices fresh pineapple for sangria
1 cup seedless grapes washed, separated, stems removed (red or green)
1 bottle (750 ml) red wine for sangria
4 ounces brandy or light rum for sangria
12 ounces club soda for sangria
24 to 30 pieces assorted crackers for tapas
24 to 30 slices plantain slices pre-fried for 2 minutes in brown sugar, for tapas (saging saba in the Philippines)
2 to 3 whole Spanish chorizos sliced, pre-fried for 2 minutes, for tapas
1 whole (7 ounces/198 g) Kerrygold aged cheddar cheese cut into 1 inch squares, for tapas (or use any brand of the same flavor or cheese variety)
24 to 30 pieces olives pitted, drained; Spanish or black; or assortment
24 to 30 pieces cocktail toothpicks for tapas

Instructions

To make the Sangria: In a large pitcher, layer the fruits at the bottom in this order – Asian pear, apple and pineapple slices, and grapes. Pour the Clementine juice, club soda, red wine and brandy. Stir well. Cover the pitcher and refrigerate for a few hours till ready to party.
To prepare the tapas: Line up the assorted crackers on a dry, flat surface like a wooden chopping board or festive platter for appetizers. Stack the ingredients on top of each cracker in this order – pre-fried sweet plantain slices (saging saba in the Philippines), pre-fried Spanish chorizos, sharp cheddar slices. Place a pitted olive on top of each tapa appetizer. Hold each tapa together with a cocktail toothpick. Cover the platter with plastic wrap and set aside till ready to serve with the Sangria.
Cook’s comments: I used slices of Kerrygold USA Aged Cheddar, which were a gift from the brand. Use this or if not convenient, use slices of very sharp, dry cheddar or Pecorino Romano.
Disclosure: Thank you to the nice folks at Kerrygold USA who sent me a big box of assorted cheese products for the holidays as a gift. I was not paid to mention the brand or create recipes for it. But I will gladly recommend these cheese and butter products to everyone. Kerrygold cheese and butter products are made from milk churned from cows in Ireland that graze on green pastures of small farms.
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