Fruity||

Sangria

Name: Sangria
Cook time: 3 min
Total time: 3 min
Yield: 1
Ingredients: 30 ml Rémy Martin VSOP; 30 ml Cointreau; 120 ml Tempranillo; 20 ml Lime juice; 40 ml Orange juice; 4 dashes of Angostura bitters; 20 ml Simple syrup

A FRUITY COCKTAIL BEST ENJOYED IN SUMMER

Sangria is the ideal warm-weather beverage, with Rémy Martin VSOP adding an extra fruitiness thanks to its younger eaux-de-vie. Originating in Spain, Sangria was popularized in the United States at the 1964 World’s Fair in New York City.

3 min easy Pitcher

ingredients

30 ml Rémy Martin VSOP
30 ml Cointreau
120 ml Tempranillo
20 ml Lime juice
40 ml Orange juice
4 dashes of Angostura bitters
20 ml Simple syrup

1 oz Rémy Martin VSOP
1 oz Cointreau
4 oz Tempranillo
⅔ oz Lime juice
1 ⅓ oz Orange juice
4 dashes of Angostura bitters
⅔ cl Simple syrup

3 cl Rémy Martin VSOP
3 cl Cointreau
12 cl Tempranillo
2 cl Lime juice
4 cl Orange juice
4 dashes of Angostura bitters
2 cl Simple syrup

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How to mix a
Sangria

Build all ingredients, including ice, in a pitcher. Add 90 ml (3 oz) Rémy Martin VSOP, 90 ml (3 oz) Cointreau, 360 ml (12 oz) Tempranillo, 60 ml (2 oz) lime juice, 120 ml (4 oz) orange juice, and 8 dashes of Angostura bitters.
Garnish with fresh cut fruit.
Refrigerate for at least two hours before serving to allow flavors to develop.
Serve chilled, over ice.