Sangria del Alma & Satay Pairing

Another delicious duo is Sangria and Satays--I know you might be thinking, Spanish and Thai, that is some oddball geography!

This pair might seem unlikely, but trust me: the bold, festive flavors of the fruity wine saddled up with the sweet peanuty sumptuousness of the skewered chicken make them true culinary partners-in-crime and a warm pairing for a holiday dinner.

My friend Annemarie created this sangria recipe during the time she spent living in Madrid, and she always serves it up at her famous parties.

It's great as a holiday drink as the festive jewel-tone colors of flavorful diced fruit seem to lend themselves to the season of good cheer.

Food Stylist DYI

You can make this drink the night before your event and serve it in a beautiful glass pitcher. Set out some glasses or mix and match glasses on a platter and your guests can help themselves, giving you more time to enjoy your own party. Set out a few bowls of diced fruit and allow your guests to self-garnish their Sangria del Alma.

Food Stylist DYI

Arrange the satays on a platter with the bamboo skewers all facing the same direction and garnish with a bunch of flat leaf parsley, again with the stems facing the same direction. Place a small bowl or ramekin of the dipping sauce in the middle of the plate for a beautifully styled party platter. Also, pre-soak your bamboo skewers in water prior to cooking so that they dont burn.

Ingredients

1 bottle of Spanish red wine
1 1/2 tablespoons sugar
1/8 cup Brandy
1/8 cup Grand Marnier
1/2 can lemon lime soda
1/2 can orange soda
Diced oranges, limes and green apples

Directions

Combine all the above ingredients and let chill overnight in the fridge.

Right before serving, add a splash of club soda and serve over ice.