Stolen-Ingredient Sangria by Robert Brooks
This recipe was born out of necessity. By November of my freshman year, I had spent all of my BRBs, which meant I could no longer rely on Nasties’ bountiful array of Pepsi Co. products to make drinks. I had to become resourceful.
And like many freshmen, I resorted to stealing from the dining halls. At Appel, I stuffed my backpack with fruit. At Okenshields, I filled empty water bottles with juice. And at Risley, I concealed a week’s worth of dessert in tupperware. Wanting to make a cocktail that utilized many of these stolen ingredients, I realized Sangria made the most sense, primarily because I could throw whatever I wanted into red wine and it’d still taste good. My goal with this recipe is for you to apply the same mischief to your meal plans.
There’s an unspoken thrill of taking more than what you should from a dining hall. So, I hope you all have a little fun as you come up with your own ways of thefting these ingredients from Cornell Dining.
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