Two glasses and a glass jug filled with deep red Sangria, resting on a round coffee table made of Travertine in a relaxed, Mediterranean patio setting.

Fruity||

The Sangria

Name: The 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

The 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, the Sangria was popularized in the United States at the 1964 World’s Fair in New York City.

3 MIN easy Pitcher

INGREDIENTS

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

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

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

discover VSOP shop VSOP

HOW TO MAKE
THE SANGRIA

Build all ingredients, including ice, in a pitcher. Add 3 oz of Rémy Martin VSOP, 3 oz of Cointreau, 12 oz of Tempranillo, 2 oz of lime juice, 4 oz 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 flavors to develop
Serve chilled, over ice.