Fruity||

The Sangria

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.

DIFFICULTY
easy
Occasion
Pre lunch/dinner , Party
PREP. TIME
3 MINUTES
GLASSWARE
Pitcher
01

INGREDIENTS

Rémy Martin VSOP

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

02

HOW TO MAKE
THE SANGRIA

  1. 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.
  2. Garnish with fresh, sliced fruit.
  3. Refrigerate for at least two hours before serving to allow the flavors to develop
  4. Serve chilled, over ice.

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