
When I sent my DH grocery shopping (in case you’re new to my blog, my hubby loves to go grocery shopping, so I let him do about 90% of it – actually I’m happy he wants to), I told him to buy some Tuaca. Huh? he said. What’s that. I just said it’s a liqueur. When he got home he said, with a rather strident voice . . . do you know how much that stuff cost? No, I didn’t. $25.00 he said. But I’m going to use just 1/2 cup, honey. That mollified him a little!
Until today I’d never tried Tuaca (pronounced too-ah-kah). And because I didn’t know much about it except that it’s vanilla scented, I went online to read up about it. Tuaca was originally produced by the Tuoni and Canepa families of Livorno, Italy. The liqueur is sweet and golden brown in color. Its ingredients include brandy, essence of orange, and vanilla. Vanilla is the dominant flavor.

The recipe supposedly dates back to the Renaissance. A legend claims that it was created for Lorenzo the Magnificent. Well, whatever its source, it’s a lovely flavor. It’s sweet, but not sickeningly so like some liqueurs can be. It’s more like a flavored brandy than it is B&B or Drambuie type. I did taste it – a tiny sip just so I’d know what the stuff tasted like – it’s nice.
For this lunch we did the other day for six couples (an old friend/couple came to town on a visit so we had a friends-reunion kind of thing), I wanted to serve something lighter, summer fare, for a drink. Some folks in the group don’t drink, so we had ice water and soft drinks. And I didn’t think that many people would want sangria – but, oh yes they did! I didn’t have enough of this. Wish I’d had at least double the amount – I’d have had no trouble getting rid of it – maybe I’d have had some leftover, which would have been nice. Very, very nice. Guess I’ll just have to make it again. Sooner rather than later.
I scrounged around in my to-try recipe file and found three sangria recipes that seemed interesting, so I took some ideas from each of them. Some of our guests don’t drink red wine, so I made it with white (Sauvignon Blanc). But then I added some other nice stuff: Limoncello, the Tuaca, fresh orange juice, a little sugar, some cinnamon sticks and then fruit stuff. I chilled everything the night before and muddled the fruit, sugar and wine for an hour or two before our lunch. Then I added some 7-up just before serving – not a lot, just enough to give it some spritz. And served it in that pretty pitcher you can see up top.
All of it lovely. I think Tuaca will keep on your liquor shelf for a looooong time, so even though it is an investment, you’ll be able to use it for years to come. Limoncello won’t keep quite as long, but almost. If you don’t want to invest in either of those liqueurs, add a little jot of vanilla and some lemon juice. But do make this.
White Sangria with Tuaca
Recipe By: My concoction from about 3 different recipes
Serving Size: 8
750 milliliters Sauvignon Blanc
2 cups fresh orange juice
3/4 cup Tuaca
1/2 cup limoncello
1/4 cup sugar
12 ounces 7-Up® (or Sprite)
2 whole cinnamon sticks
1 whole orange — sliced (garnish)
1. Chill the wine, orange juice, Tuaca, and limoncello for a few hours or overnight. (You can combine those ingredients in a pitcher to start.)
2. Add the sugar, stir to dissolve the sugar, then add sliced fruit (you can use oranges, lemons, limes, peaches, mango, pineapple), and chill for another hour.
3. Add the 7-up (or Sprite) just before serving. Stir and pour over ice into small glasses (about 8 ounces) and serve.
Per Serving: 149 Calories; trace Fat (2.3% calories from fat); 1g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 11mg Sodium.
A year ago: Heirloom Tomatoes
Three years ago: Shrimp and Bread Skewers with Romesco Sauce






Leave a Comment!