Fruity||

The Sangria

Name: The 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

The Sangria is the ideal warm-weather beverage, with 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.

Show me all ingredients
How to make this cocktail

DIFFICULTY

easy

Occasion

Pre lunch/dinner , Party

PREP. TIME

3 MINUTES

GLASSWARE

Pitcher

INGREDIENTS

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

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
Angostura bitters
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.