Chicks and Salsa Sangria

“Chicks and Salsa” Sangria
(with apologies to children’s book author, Aaron Reynolds)













As the author of the children’s book, "Chicks and Salsa" attests, the zest for salsa is shared by all species, particularly by one crafty rooster who tires of the same old Nuthatcher Farm feed everyday. This rollicking tale was read to all of the adults at my sister-in-law Annie’s birthday barbeque tonight. We sipped sangria, ate smoked ribs, chicken, brisket, and jalapeno cornbread and listened to my great niece, age 5, read this story to us. Then, she donned a sparkly turquoise feather boa and danced her recital routine as an encore while we all sang Elvis' "Don't Be Cruel" for her. Her three-year old brother tried to keep up with her in his grandmother's high heels. On a 100+ degree-day, it was just what our family needed to spice up a birthday party. You might enjoy this sangria recipe too, and you don’t have to be five to love Elvis and the book!

Sangria
3 bottles of hearty red wine
1 cup brandy
½ cup Triple Sec
1 quart orange juice
3 lemons, juiced
½ cup Madhava agave nectar
3 small navel oranges, thinly sliced
1 lemon, thinly sliced
Low sodium club soda
Ice
Fresh mint, for garnish

Mix all liquor, juices, and nectar. Slice fruit, place in mixture, and mull in refrigerator for at least two hours. When ready to serve, fill glass halfway with ice, add soda ¼ of the way up the glass. Fill to top of glass with wine mixture, garnish with slice of orange or lemon and fresh mint. Then, get a young reader to tell you how bored chicks can make salsa and guacamole!