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; Sugar 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

PREPARATION 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
Sugar 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
Sugar 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
Sugar syrup (optional)

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HOW TO MAKE THE
SANGRIA

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