By Chef Geoffrey Zakarian
Just for insiders, Chef Geoffrey Zakarian shares his recipe for a Red Sangria, a Spanish-inspired medley of fresh fruit flavors mingled with the gorgeous taste of a bright red wine. This festive cocktail is great with Spanish Tempranillo, but we recommend a more full-bodied lush approach with our George Phillips Red Blend.
2 bottles fruity red wine, such as Beaujolais
1 cup orange liqueur, such as Grand Marnier
1 cup brandied pitted cherries
1 cup sliced fresh peaches or nectarines
1 cup fresh raspberries
1/4 cup elderflower liqueur, such as St-Germain
Zest of 1 lemon
1/2 bottle cava
Fresh mint, for garnish
Combine the wine, orange liqueur, cherries, peaches, raspberries, elderflower liqueur and lemon zest in a large-mouth glass bowl or cruet.
Stir gently with a wooden spoon, then refrigerate for 1 to 2 hours.
Just before serving, pour in the cava and stir very gently.
Put large ice cubes in glasses, ladle the sangria into the glasses and garnish with fresh mint.
Autumn Harvest White Sangria
A sangria featuring a light, crisp white wine and packed full of seasonal fruits.