During the warm months, chilled beverages quench a thirst. Building on the fresh produce from local farms, summer beverages reflect these fruity flavors. Beso del Sol Sangria is a delightful adult beverage that brings the bright fruity flavors to a convenient take and carry format.
Literally translated as “kissed by the sun,” Beso Del Sol is a Spanish imported sangria. Blending Spanish tempranillo with natural citrus and fruit juices, this adult beverage is best served chilled or over ice. As the only sangria sold in a convenient bag in the box, Beso Del Sol is perfect for the barbecue, pool or a party with friends.
In our home, summertime is the perfect opportunity to invite friends over for a big barbecue. Knowing that tastes vary, we try to serve both a hearty meat dish and a lighter vegetable dish to balance the meal. At this barbecue, the Beso Del Sol worked perfectly with both brisket and a summer asparagus salad.
Below is my recipe for summer asparagus salad.
Summer asparagus salad with red pepper vinaigrette
- 1 pound fresh asparagus, trimmed
- 6 slices of bacon, crumbled
- 2 eggs, hard boiled, whites and yolks, separated and crumbled
- 4 tablespoons of Red Pepper fruit vinegar
- 1/2 small shallot, thinly sliced
- 3 tablespoons oil olive
- Salt, pepper to taste
- 2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)
Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool, then crumble.
Cook asparagus in a large pot of boiling salted water until crisp-tender, 3–5 minutes, depending on thickness. Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
Whisk shallot and fruit vinegar, together in a medium bowl. Gradually whisk in olive oil until emulsified (which means it’s incorporated together, no separation), then whisk in vegetable oil and season with salt and pepper.
Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
For our summer barbecue, we served a smoked brisket with summer asparagus salad. Having smoked the brisket for 12 hours, the meat had depth to the flavor. The marinade balanced a sweet with spice that complimented the smoke.
Serving the Beso Del Sol Sangria was an easy choice. This sangria has a developed flavor that balances the brightness of the salad and the boldness of the brisket. Unlike other drinks, this sangria isn’t overly sweet.
The convenience of the box format is perfect for summer parties. A fun way to serve the sangria at a party is to set up a drink station. A pitcher of ice with some cups of fruit is a fun way for guests to customize their drinks. Add a little apple, peach or pear to the sangria to enhance the sweet fruit flavor. The libation becomes summertime in a glass.
Beso Del Sol is available for purchase at select retailers. A box, which is approximately 4 bottles, retails for around $19.99.
Gather some friends and get ready to be kissed by the sun with a glass of Beso Del Sol Sangria.