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Refreshing Sangria Recipes to Beat the Heat

May 11, 2012 By: Kelly Magyarics


During the warmer months when the mercury rises, bar guests crave refreshment — and wine-based drinks deftly fit the bill. Whether it’s used in an icy, fruit-filled pitcher of Sangria, a fun bubbly cocktail or a modern, well-crafted take on a cooler or spritzer, wine can be just divine in the summertime. Before grabbing the shaker this summer, head for the wine rack. Beating the heat has never been easier. For more on sangrias, coolers and other warm weather wine-based cocktails, check out "Super Summer Sippers" at Nightclub.com.

Rosa SangriaSangria
Courtesy of El Centro D.F., Washington, D.C.

1 bottle dry rosé wine
1 sliced lemon
1 sliced lime
3 sliced strawberries
2 ounces lemon juice
2 ounces lime juice
2 oz. Simple syrup (1:1 ratio)
1.5 ounces Veev Acai Liqueur
12-15 sprigs of mint
Ginger ale
Fresh fruit, for garnish

Add all ingredients except ginger ale and garnish to a large pitcher, and stir with a spoon. Serve cold over ice with a splash of ginger ale and a garnish of fresh fruit.

Especias Pina
Courtesy of El Centro D.F., Washington, D.C.

1 bottle red wine
1 small sliced orange
1 sliced lemon
2 ounces Pyrat rum
2.5 ounces Triple Sec
2.5 ounces simple syrup
3 cinnamon sticks
3 large strawberries, sliced
2 cups pineapple juice
2 tablespoons lemon juice
1 small can diced pineapple
2 pinches cloves
Ginger ale
Fresh fruit, for garnish

Add all ingredients except ginger ale and garnish to a large pitcher, and stir with a spoon. Serve cold over ice with a splash of ginger and a garnish of fresh fruit.

Cherry Black Pepper Thyme Wine Cooler
Courtesy of Owen Thomson, head bartender, ThinkFoodGroup, Washington, D.C.

For the syrup:
½ cup cherry purée (throw pitted cherries in a blender and purée to liquid, and then strain out solids)
¾ cup sugar
1 cup water
1 Tbsp whole black peppercorns (toasted)
1 Tbsp fresh thyme
Chilled Gewürztraminer

Add first five ingredients to a medium pot. Bring to a boil, stirring constantly. Reduce heat and simmer for 10-15 minutes. Remove from heat and allow to cool. Strain out solids. Store in refrigerator in a container with a tightly fitting lid for up to one week.

For the wine cooler:
Add ice and a 2:1 ratio of Gewürztraminer and syrup to a glass. For a more pronounced wine flavor, use a 3:1 ratio of wine to syrup.

Blackberry Sage Wine Cooler
Courtesy of Owen Thomson, head bartender, ThinkFoodGroup, Washington, D.C.

For the syrup:
1/3 cup blackberry puree (blend fresh blackberries until liquified, then strain out solids)
3/4 cup sugar
1 cup water
12 fresh sage leaves
Dry Riesling

Add first four ingredients to a medium pot. Bring to a boil, stirring constantly. Reduce heat and simmer for 10-15 minutes. Remove from heat and allow to cool. Remove sage leaves. Store in refrigerator in a container with a tightly fitting lid for up to one week.

For the wine cooler:
Add ice and a 2:1 ratio of dry Riesling and syrup to a glass. For a more pronounced wine flavor, use a 3:1 ratio of wine to syrup

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For more on warm weather wine-based cocktails, check out "Super Summer Sippers" at Nightclub.com.


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