There are numerous recipes for this summer fave, so feel free to experiment. This recipe uses a semi-dry sherry to add extra depth in flavor. Best made the night before you plan to enjoy it - it'll keep covered in the fridge for up to five days.
THE SANGRIA RECIPE @ 4:39
- 1 bottle (750ml) Louis Jadot Beaujolais-Villages (or any light red wine)
- 6 oz (3/4 cup) Lustau Don Nuño Olorosso Sherry (or any dry sherry)
- 4 oz (1/2 cup) Grand Marnier
- 4 oz (1/2 cup) fresh lemon juice
- 3 oz (1/3 cup) rich Demerara syrup (2:1 sugar:water)
- 1/2 orange, sliced
- 1/2 lemon, sliced
- 1/2 apple, sliced
OPTIONAL: Top each glass with a splash of soda water
SCALED BACK VERSION (serves 1-2)
- 6 oz (180 ml) Louis Jadot Beaujolais-Villages (or any light red wine)
- 1.5 oz (45 ml) Lustau Don Nuño Olorosso Sherry (or any dry sherry)
- 1 oz (30 ml) Grand Marnier
- 1 oz (30 ml) fresh lemon juice
- 3/4 oz (22.5 ml) rich Demerara syrup (2:1 sugar:water)
- 2 orange slices
- 2 lemon slices
- 2 apple slices
OPTIONAL: Top with a splash of soda water
THE TOOLS
- OXO Steel Double Jigger
- Citrus bottles
- Syrup carafe
- Rubber bar mat (6"x12")
- The small highball glass (8.1oz.)
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