I think I might finally feel confident in putting away the toques and parkas. This past weekend was absolutely glorious in this part of the country, and I spent most of each day outside; cleaning up the patio furniture, weeding the garden and hosting friends on the deck. I’m ready to retire my Bailey’s and turn to a new beverage of choice.
I’d been invited to test out a new recipe for Sangria, and though I was intimidated at first, when presented with all of the ingredients I decided that this was the perfect weekend to try it out.
1 bottle (750 mL) of Solaz Tampranillo Cabernet Sauvignon
2 oz Duff Gordon brandy
2 oz Cinzano sweet red vermouth
1 cup pineapple juice
1 cup passion fruit juice
Slices of oranges, lemons and limes (seeds removed)
Add all ingredients into a pitcher and gently stir. Refrigerate for 4-10 hours. Remove from refrigerator, add ice and stir gently before serving.
I’ve always loved a pitcher of Sangria on a patio with friends. I had no idea how simple it was to make this delicious drink at home. My guests were suitably impressed, and this recipe’s definitely a keeper!
I was provided with the ingredients to create my own Sangria for review, but was not compensated in any way for this review, and all opinions are my own.