Filed under: Wine , Juice , Newspapers , Happy Hour , Spirits , North America Sangria is a Spanish drink, not a Mexican one, yet it is still one of the most popular beverages served during Cinco de Mayo celebrations in the US. Instead, suggests Julieta Ballesteros, owner of the new Crema Ristorante in New York's Union square, opt for the Mexican alternative: agua loca. The name means "crazy water" and makes the Spanish punch look tame by comparison because it doesn't water down its fruit and alcohol base with any filler, unlike many sangrias, which may use soda water for a light carbonation. As Ballesteros explained to the New York Times , "You're always told, when you start drinking, that mixing different kinds of alcohol will make you crazy." And the strong drink is not called "crazy water" for nothing. The recipe below is an adaptation of the one served at Crema. It makes nearly 3 gallons of the drink, so it might be best to scale it back a bit for home use. If you're already having a Cinco de Mayo party, though, it could be just the thing to spice up the night.   Agua Loca (Adapted from Crema, via the NYT ) 1 750-ml bottle vodka 1 750-ml bottle rum 1 750-ml bottle red wine 1 750-ml bottle white wine 1/2 gallon orange juice 24 ounces pineapple juice 1 46-ounce bottle cranberry juice 1 liter bottle tamarind juice* 1 46-ounce bottle pear nectar 1 46-ounce bottle peach nectar 1 pint margarita mix 1 bunch mint 1 small pineapple, cubed 6 small pears, cubed 1 bunch seedless red grapes, diced Mix all ingredients well and serve, chilled, over ice. Makes about three gallons. *Note: Tamarind juice is available at Mexican and Asian markets, as well as some natural foods stores. Read     Permalink     Email this     Linking Blogs     Comments