This batched seasonal cocktail, which serves about 10 people, comes from the mixologists at Felipe’s Taqueria.
Felipe’s Sangria
Ingredients
- 8 oz. Brandy
- 8 oz. Triple sec 30 proof
- 10 oz. Simple syrup 1:1 ratio
- 8 oz. Fresh-squeezed orange juice double strained
- 5 oz. Fresh-squeezed Persian lime juice double strained
- 1.5 liter bottle of Cabernet sauvignon
Instructions
- In a large pitcher or punch bowl, mix together the brandy, triple sec, simple syrup, orange juice and lime juice and stir well.
- Gradually pour in the cabernet, stirring gently to blend the flavors.
- Chill in the refrigerator for at least 2 hours (or overnight) to allow flavors to meld.
- Add ice to the pitcher or individual glasses, pour in the sangria and finish
- Garnish with lime/orange slices or fresh rosemary sprigs and cranberries for a festive flair.
Notes
Serves 10; the mixologists at Felipe’s Taqueria created this recipe.
