Big B.'s Nyc "break for the Border" Sangria Recipe

“Break for the Border” was Shelly Bhumitra’s award winning restaurant in the flatiron district of Manhattan during the booming 1990’s. It was regularly awarded best Margarita by the Village Voice, and was frequented heavily by advertising and music execs, as well as having a loyal following of local residents. The location 913 broadway is now occupied by the bar/restaurant “Punch”. This is bartender, Benjamin J. Carey “Big B.”’s infamous Sangria Recipe. Rich, Velvety, Smooth as Silk, and packed with a knockout!

• Ready In: 20 mins
• Yields: 20-30 heavy sangria drinkers!

Ingredients

• 3  magnums  shiraz wine (Yellow tail is good)
• 3  lemons, cut into multiple wedges
• 2  oranges, cut into wedges
• 3  limes, cut into wedges
• 4  tablespoons sugar
• 1  cup  orange juice
• 1⁄2 cup cranberry juice
• 1⁄4 cup  frozen pink lemonade concentrate
• 2  cups  gin
• 4  cups vodka
• 1  cup triple sec
• 1⁄2 cup  pomegranate schnapps
• 8  ounces frozen strawberries (with sugar)
• 16  ounces fresh raspberries
• 16  ounces fresh blueberries
• 1 (8 ounce) can pineapple chunks (use the juice too)
• 2  two liter bottles Canada Dry ginger ale
• 4  sliced kiwi fruits
• 1  mango

Directions

1. Combine everything in a BIG punch bowl (the glass kind with spout are best, even though you will undoubtedly have to use a ladel to serve the mix because the fruit will clog the spout). Stir it thouroughly mixing everything together. DO NOT add any ice. This will only water down the sangria. It is imperative that you make this a minimum of one day before the event, and let it chill and marinate in the refrigerator. You can serve over ice if desired, but once chilled for a day or two in the refrigerator, most people will love this magic potion with fruit chunks as is.