Welcome to the May edition of “In Purrsuit of Flavours where we join our host “fur-iends” The Canadian Cats and the French boys over at Easy Weimaraner’s Blog . Because today is the 5th of May, we’re taking a look at the celebration known as Cinco de Mayo. If you click on the host links, you’ll see other shared recipes from around Blogville.
Before we share a recipe, what is this thing called Cinco de Mayo anyway? Cinco de Mayo (which is Spanish for “Fifth of May”) is an annual celebration held every May 5. It commemorates the Mexican army’s victory over the French at the Battle of Puebla, on May 5, 1862 under the leadership of General Ignacio Zaragoza. The victory of the smaller Mexican force against a larger French force provided a big morale booster for the Mexicans. A year later though, an even larger French force defeated the Mexican army at the Second Battle of Puebla, and Mexico City soon fell to the invaders although the celebration is still commemorates the Mexican victory.
Rooted in the Second French intervention in Mexico in the aftermath of the 1846–48 Mexican–American War and the 1858-1861 Reform War, internal strife between Liberals and Conservatives in Mexico as well as the near bankrupting of the Mexico Treasury led President Benito Juárez to issuing a moratorium whereby all foreign debt payments would be suspended for two years. In response, France, Britain and Spain sent naval forces to Veracruz to demand reimbursement. Britain and Spain negotiated with Mexico and peacefully withdrew, but France, at the time ruled by Napoleon III, used the opportunity to establish an empire in Mexico that would favor French interests. The empire was part of an envisioned “Latin America” (term used to imply cultural kinship of the region with France) that would rebuild French influence in the American continent and exclude AnglophoneAmerican territories.
Cinco de Mayo is more popularly celebrated in the United States than in Mexico and the date has become associated with the celebration of Mexican-American culture. These celebrations began in California, where they have been observed annually since 1863.
Now that we know the reason for this fun and tasty celebration, let’s get to the recipe we’re sharing. We figured there’d be plenty of tasty tacos, burritos and enchiladas along with course plenty of margarita recipes, so we thought we’d go for something a little different. Sangria.
- 1-1/2 bottles Cabernet Sauvignon
- 1 cups Brandy
- 1/4 cup granulated sugar
- 2 oranges cut into 1/2″ rounds
- 2 lemons cut into 1/2″ rounds
- 2 limes cut into 1/2″ rounds
- 2 apples cored and cut into 1/2″ cubes
- 2 cups chilled sparkling water
- In a large pitcher, combine cabernet, brandy, orange juice, and sugar. Stir until sugar dissolves.
- Add oranges, lemons, limes and apples. Stir.
- Add sparkling water and stir to combine.
- Chill overnight, or serve immediately over ice.
Sangria is a refreshing type of an adult summer time drink that will go well with all sorts of food. I’ve made it without the brandy to keep it nice and light and even used a Pinot (or a red blend) in place of the Cabernet. Sangria can easily be customized to suit your own taste buds.
“Arriba, abajo, al centro y para dentro!” Cheers.
Live, love, bark! 🐾