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Jul 16, 2008 06:34 PM

ok to use PAMA in sangria?

I'll be making my first sangria to serve on 7/21: some recipes call for Triple Sec and/or Cointreau, but I won't get those if my bottle of PAMA (pomegranate liqueur) would be ok. And whatever booze I add to the bottle of cheap Spanish red wine and fruit, how much should I add? Any strong feelings about club soda, ginger ale, etc? Lastly, can I make it on Sunday night and chill until Monday night, or does that do something weird to the alcohol kick? I've already read about how authentic it is or isn't in Spain on these boards, you can skip that, just trying to make something delicious and refreshing for our very nice cat sitter who likes sangria, to put things in perspective. Thanks for your help!

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  1. The Pom liqueur will be fine. But taste as you add this and that, a little bit at a time.
    And make it fresh, to be consumed that day.

    1 Reply
    1. re: maria lorraine

      A little pomegranate liqueur sounds like it would be great in sangria. I agree, try adding a bit at a time--right before you put in the 7-up or other citrus soda, just before serving (or giving in your case). But I think the alcohol and fruit are better if they're mixed ahead of time, and allowed to steep for a while.

    2. I can't comment on the POM as I've never had it... but I always make my sangria at least a day ahead, especially when using fresh fruits. I made some 4th of July weekend, made some on the 3rd, early in the day, tasted it, it was pretty good... woke up on the 4th, had a sip or 4, around 11:00am and WOW what a difference 24 or so hours made. It was so much better after it was allowed to develop.

      2 Replies
      1. re: TarheelYankee

        < It was so much better after it was allowed to develop.>

        Curious whether that was "develop," or "ferment?"

      2. Thanks! I'll be using the pomegranate liqueur and adding it slowly to taste. Will probably make the day before just for convenience, but both fresh and "developed" sound good to me.