For the upcoming Independence Day weekend lets celebrate with some some red and white sangria recipes to spice up the bar-b-que and fireworks shows. Then we will mend the bridge with those across the pond with a fun summery Pink Bamboo that sells like hotcakes, but it can easily be made at home.
Savory Red Sangria
1 bottle of Sangiovese
1 Red apple
2 oz. Grand Marnier
2 oz. Agave Nectar
2 oz. Apricot Brandy (optional)
6-8 medium sized Basil leaves
Preparation: Combine all the ingredients into a pitcher. Cut the orange into thin wheels. Cut the lemon into thin wheels. Core and cut the apple into slices. Twist and half tear the basil leaves. Stir until all ingredients are mixed then allow to sit for a couple hours in the refrigerator.
White Peach Sangria
1 bottle of Sauvignon Blanc
3 oz. Peach Vodka
1 1/2 oz. Fresh Lemon Juice
1 1/2 oz. Agave Nectar or St. Germain
2-3 Medium sized peaches
1/2 cup of white grapes
1/4 cup of Apricots or 2 oz. of Apricot Brandy
Preparation: Combine all the ingredients into a pitcher. Remove the pit and slice the peaches. Cut the grapes in half. Slice apricots into quarters. Stir until all ingredients are mixed then allow to sit for a couple hours in the refrigerator.
Finally, this fun little tipple that utilizes the softness of Plymouth gin. For those of you non-gin drinkers out there I'll give you a two sip return policy, but I have to warn you I have yet to have one sent back.
1 1/2 oz. Plymouth gin
1 oz. Simple syrup or St. Germain
3/4 oz. Fresh Lime Juice
10 Fresh Blueberries
splash of distilled water
Garnish: 2 blueberries on a pick
Preparation: Muddle the blueberries in a mixing tin. Add the Plymouth gin, lime juice and simple syrup/St.Germain with ice into the mixing tin. Shake and strain into a rocks glass with ice. Top with a tiny splash of distilled water.