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)
DIFFICULTY
easy
occasion
Pre lunch/dinner , Party
PREPARATION TIME
3 Minutes
GLASSWARE
Pitcher
01
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)
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)
02 HOW TO MAKE THE
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.