Nothing says Cinco de Mayo like colorful tablescapes, fruity libations, and mexican glass (which I happen to love for outdoors).
Mexican Fruit Sangria (recipe courtesy of Yvetted Marquez Muy Bueno Cookbook )YIELD: 15 Servings
2 bottles of red wine (recommended: Rioja)
2 cups brandy
1 cup fresh orange juice
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 apple, cored, and cut into thin wedges
1 pear, cored, and cut into thin wedges
1 (750-ml) bottle club soda, chilled
Brown sugar or granulated sugar (for glass rims)
Combine the wine, brandy, juice, and fruit in a large container or glass pitcher. Cover and chill completely, 1 to 2 hours or overnight.
Add soda to mixture when ready to serve. Using a little lime juice wet the rim of the glass and then coat it with brown or granulated sugar.
I prefer not to rim my glass with sugar but that’s just a personal preference. A great idea might be to have plates next to your punch bowl or pitcher with a variety of sugars so that guests can experiment.
Serve with ice.