Known for fine food, cruise lines have a keen focus on the culinary arts. Hosting guests behind the scenes on some ships to see a full scale production kitchen in action is a popular option for some cruise travelers. Others like to buy cookbooks authored by cruise line chefs, attend their lectures and demonstrations or just eat their food. Checking in with Viking River Cruises, we have recipe for French-inspired Sangria, a great summertime cocktail.
“The original Sangaree (or Sangre or Sangoree) was a punch documented in London as far back as 1736. Its normal composition was Madeira wine with lime juice, sugar, water and nutmeg. Madeira wine is a fortified wine from the Portuguese island of Madeira. The originator, Mr. Gordon, called his punch ‘Sangre’ from the Portuguese word for ‘blood. ”
Ingredients:
One orange, peeled, segmented and halved
One cup strawberries, hulled and quartered
One cup seedless green grapes, halved
One 750-ml bottle of rosé wine
One-third cup Cointreau or other orange-flavored liqueur
The juice of one lemon
Directions:
Combine all ingredients in a large bowl and chill in the refrigerator for three hours. Add three cups ice and serve in wine glasses or large tumblers, making sure that each glass has an ample amount of both fruit and wine.
Makes 6 drinks.
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