I love using “batched” cocktails for Summer gatherings. Fourth of July is right around the corner and if you are hosting/in charge of bringing beverages this would be a perfect summer sip for a crowd.
Now there are a million and one ways you can make sangria. I’m pretty sure that every bar I have ever worked in has had their own way of making it. Some recipes call for soaking fruit for a lengthened period of time, some you will use fruit puree, and others say there shouldn’t be any type of added bubbles to it. But this isn’t rocket science, the main goal is that it’s a crowd pleaser.
So let’s talk about the main character: The wine.
You can use whites, red, or rose. However, since sangria originated in Spain and Portugal I do recommend selecting a wine from one of those regions.
Whites: Vinho Verde or Verdejo. You can also substitute with Pinot Grigio or Sauvignon Blanc.
Reds: Granache/Garnacha or Tempranillo. You can also substitute with Pinot Noir or a Red Blend.
Rose: Dry Rose
So with all of that background lets jump into how I made this Summery Sangria.
Ingredients
Servings: 6
1 Bottle Vinho Verde
4 oz. Lillet Blanc
1/3 Cup Fresh Squeezed Citrus
1 Orange Juiced
1 Lime Juiced
1 Lemon Juiced (2 if they are small)
1 Lemon Thinly Sliced
1/3 Cup Blueberries
1/3 Cup Strawberries Sliced
2 Red Plums Thinly sliced
10-12 Mint Leaves
12 oz. Ginger Ale (I used Reeds Real Ginger Ale)
How to make it
This can either be served straight away or 24 hours in advance.
Prep and combine all ingredients. If you are making this ahead of time, leave out the ice and ginger ale. Add ice and ginger ale when you are ready to serve. (If serving over a lengthy period of time keep this chilled over ice with ice on the side to fill individual servings) Garnish with extra mint and blueberries. Serve and Enjoy.