Fruity||

Sangria

Name: Sangria
Cook time: 3 min
Total time: 3 min
Yield: 1
Ingredients: 90 ml Rémy Martin VSOP; 90 ml Cointreau; 360 ml Tempranillo; 60 ml Lime juice; 120 ml Orange juice; 8 dashes of Angostura bitters; Simple syrup (optional)

A FRUITY COCKTAIL BEST ENJOYED IN SUMMER

Sangria is the ideal warm-weather beverage, with 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.

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How to make this cocktail

difficulty

easy

occasion

Pre lunch/dinner , Party

Prep. time

3 minutes

glassware

Pitcher

ingredients

90 ml Rémy Martin VSOP
90 ml Cointreau
360 ml Tempranillo
60 ml Lime juice
120 ml Orange juice
8 dashes of Angostura bitters
Simple syrup (optional)

3 oz Rémy Martin VSOP
3 oz Cointreau
12 oz Tempranillo
2 oz Lime juice
4 oz Orange juice
8 dashes of Angostura bitters
Simple syrup (optional)

9 cl Rémy Martin VSOP
9 cl Cointreau
36 cl Tempranillo
6 cl Lime juice
12 cl Orange juice
8 dashes of Angostura bitters
Simple syrup (optional)

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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.