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    Josè's Sangria

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    Josè's Sangria

    "I like to add blue curaçao," says waiter José, "as the orange in the liqueur harmonises the flavours of the fruit and wine."

    • Vegetarian


    • 2 tbsp orange juice
    • ½ a papaya, plus papaya wedges to garnish
    • 75ml blue curaçao, plus extra for the glass
    • 2 tsp caster sugar, plus extra for the glass
    • A few ice cubes
    • Juice of 1 lemon
    • 2 tbsp pineapple juice
    • 250ml full-bodied, dry red wine
    • Soda water
    • Wedges of pineapple, to garnish


    1. Scoop out the papaya's seeds. Purée the flesh. Tip into a sieve and press so the juice drains through.
    2. Pour a little blue curaçao on to a plate. Spread some sugar on a second plate. Rotate the rim of a 500ml wine glass in the curaçao, then press into the sugar.
    3. Put the ice, lemon, pineapple and orange juices, 2 tbsp papaya juice, the sugar, curaçao and wine into the glass. Top up with soda, stir and garnish with papaya and pineapple. Blue curaçao is available from tanners-wines.co.uk.

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