The flavors of autumn rejoice in this sangria from Ceviche Tapas Bar & Restaurant in St. Petersburg, FL.
Fall Sangria
Ingredients
- 4 oz. Unoaked red wine
- 1 oz. Triple Sec
- 1 oz. Brandy
- 1 oz. Spiced rum
- ½ oz. Simple syrup
- dash Ground cinnamon
- 2 Luxardo-style cherries
- 2 slices Oranges
- 1 Lemon wedge
- 1 Lime wedge
Instructions
- Place citrus, cherries and cinnamon in a tall 16-oz. glass and muddle.
- Pack glass with ice and add liquid ingredients.
- Bond glass with metal mixing tin and shake.
- Serve with a tall straw.
Notes
The mixologists at Ceviche Tapas Bar & Restaurant in St. Petersburg, FL, created this recipe.
