Recipe

3 Deliciously Inventive and Bartender-Approved Sangria Recipes

Published On 07/14/2015 Published On 07/14/2015
Courtesy of Shari’s Berries
Total Time:  10 minutes
Yield:  16-20 servings

Ingredients:

  • 2 750-milliliter bottles junmai sake
  • 4 mandarins (or other sweet citrus), wheeled
  • 3 Bartlett pears, sliced
  • 24 ounces brewed ginger-spiced tea*, divided
  • 16 ounces fresh lemon juice, divided
  • 8 ounces pear brandy (like St. George or Clear Creek)

Directions:

  • Combine pears and mandarins in a glass jar with the sake and add 2 ounces lemon juice (to prevent pears from browning). Let rest for 24 hours.
  • * Prepare tea (store-bought or make a tea from dried ginger root and cloves). Add 16 ounces of tea to the sake-fruit mixture; reserve.
  • Combine the remaining 8 ounces tea with the sugar to create a ginger syrup.
  • Add ginger syrup and pear brandy to the sake-fruit mixture and stir well.
  • Add 8 ounces lemon juice, stirring and adding more to taste.
  • Chill and serve over ice.
flickr/julochka
Total Time:  10 minutes
Yield:  1 serving

Ingredients:

  • 1.5 ounces pisco de Encanto
  • 1/2 ounce Pierre Ferrand dry Curacao
  • 3/4 ounce lime juice
  • 1/2 ounce orange juice
  • 1 large strawberry, muddled
  • 1 ounce rosemary syrup
  • 2 ounces Terredora Rosaenovae

Directions:

  • Shake ingredients briskly, add Rosae, quick roll, and fine-strain into a snifter filled with ice.
  • Garnish with strawberries and a rosemary sprig, and rose petals (optional).
Courtesy of The Bonnie
Total Time: 2 days, unless you prepare ahead
Yield:  12-15 servings

Ingredients:

  • 60 ounces boxed wine (something on the drier side)
  • 1 (750-milliliter) bottle Dolin blanc vermouth
  • 2 ¼ teaspoons lavender flowers

Directions:

  • Add 3/4 cup of Dolin blanc vermouth & 2 ¼ teaspoons of lavender flowers to a saucepan.
  • Bring to a boil and then simmer for 7 minutes, stirring every 2.
  • Remove from heat and let cool.
  • Add the rest of the bottle of Dolin blanc vermouth in a container, cover, and let steep overnight (should be a purplish color).
  • Strain the next day.
  • Make thyme syrup. Combine sugar and water in saucepan. Stir to dissolve sugar. 
  • Bring simple syrup to boil. Add thyme.
  • Let cool. Strain to remove thyme. Store. 

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