Apr 19, 2014

As soon as the temps start to rise (which happens much sooner in AZ than in most other parts of the country), I'm itching to make my very favorite Sangria recipe.

Serve it on its own or with your favorite Mexican dish, it's delicious either way.



Adapted from The New York Bartender's Guide by Sally Ann Berk

Dry Red Wine (2 bottles)
4 oz Triple Sec
3 oz brandy
3 oz orange juice
2 oz lemon juice
2 oz lime juice
4 Tbsp Sugar
1 cup water
Lemon Slices
Lime Slices
Orange Slices

Chill all ingredients for at least one hour.  Serve over ice.

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