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Shinsei Sangria

You thought sangria had to be Spanish themed? Think again. Restaurateurs Lynae Fearing and Tracy Rathbun, co-owners of Dallas' Shinsei restaurant, re-conceived the classic fruited wine punch with Asian flavors and fruits. And the bar-snack to go with? An Asian-inspired retread of best '70s snack mixes, Shinsei's Asian-Style "Trash" Mix. (Click on that recipe from the home page.)

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Makes 3 1/2 to 4 gallons
For sangria:
  • 6, 750 ml bottles of sauvignon blanc wine
  • 4.2 litres sake
  • 1 large pineapple, cut into chunks
  • 8 oranges (squeezed first--add juiced halves and pulp to mix)
  • 6 granny smith apples (cut and added)
  • 3, 8.1 oz cans of lychee fruits
    Instructions
    1. Combine all bottled liquids and fruits. Stir and let rest in fridge for 24 hours. Remove all fruit. Discard all fruit except the lychees. Serve sangria with a lychee fruit on a cocktail pick in each glass as the garnish.

Shinsei removes all but the lychees from the sangria for service. If you like more fruit in the glass, you can serve with a bit of the chopped apple and pineapple too.
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