The Shiloh Grill
in Pittsburgh is quickly becoming one of my favorite spots in the city. They
have AMAZING lobster mac and cheese (and it’s still delish without the
lobster!), a super rad bacon night in which you can just get a basket of bacon,
a super sweet brunch that comes with a cocktail….and last, but certainly not
least, it’s like one block away from the Mt. Washington view of the city –
great for out of town guests!
Last
November, I visited the grill with sometimes reader Brady’s brother and his fiancé
Carli. On this trip, I ordered the Pumpkin Sangria. Let me tell you, this
liquid concoction was TASTY!
I
Googled the recipe, but found a similar one below to share with you all.
Oh
and if you are in the Pittsburgh-area, after a rough fall…no, not season, I mean
straight up fall at work that involved me face planting it on to the floor, I decided
that I needed some Sangria tonight to help sooth my multiple rug burns. I discovered Max & Erma’s $8 pitches of
Sangria on Thursdays. Let me tell you – this deal is WORTH IT. We squeezed at
least 5, maybe 6 pint glasses out of that pitcher. To put things into perspective,
a normal glass of Sangria is $6. DEAL! (Thanks for the big straw, Critus – I think
he sensed I was having a rough day). Vampire eyes not included.
Yield:
6
servings
Ingredients
·
2 tablespoons sugar
·
1 teaspoon pumpkin pie spice
·
2 tablespoons maple syrup
·
Six 4 to 5-inch long cinnamon
sticks, for garnish
·
6 pumpkin candies, for garnish, such
as Brach's
·
1 bottle white wine, chilled
·
3 cups mango peach juice blend or
tropical juice blend, chilled, such as V-8 Splash
·
1 cup pumpkin spice liqueur, chilled
Directions
·
In a small bowl, combine the sugar
and pumpkin pie spice and mix until well combined. Transfer to a saucer. Add
the maple syrup to a second saucer. Lightly dip the rims of 6 punch glasses
into the maple syrup. Then dip the rims of the glasses into the spiced sugar.
·
Insert the cinnamon sticks into the
bottom of each pumpkin candy and set aside.
·
In a pitcher, combine the wine,
juice and pumpkin spice liqueur. Stir and pour into the rimmed glasses. Garnish
with the pumpkin candy cinnamon sticks.
·
Cook's Note: If you cannot find
pumpkin spice liqueur, combine 1 teaspoon pumpkin pie spice with 1 cup brandy
in a container fitted with a lid. Shake vigorously and let sit for 1 day to
infuse into the brandy
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