A refreshing take on fortified Sangria and perfect for the heat of Summer!
This drink was directly influenced by the numerous viewers who have been asking me for a Sangria recipe. This is my take on a Fortified Sangria and I designed it to taste like very flavorful Rosé but the base is Brandy. Whaaaat? It is delicious if I do say so myself and refreshing to boot. Hope you guys make and enjoy it! Cheers!
It was created for a menu I was creating for an R&D night at a bar called Harvard And Stone in Hollywood on September 9th 2019
Note On Video: In this episode I call the Argonaut Salon Strength “overproof” but it actually comes in at 91 Proof which is really just shy of being overproof.
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Here’s Links to the tools I use in this episode:
Barfly Copper Measuring Cup
Barfly Shaking Set (Gold)
Barfly Hawthorn Strainer
Barfly Fine Strainer
Japanese Bitters Dasher
Angostura Bitters
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High Priest of California
Ingredients
- 1.5 oz Brandy Argonaut Saloon Strength or VSOP Cognac
- .5 oz Fino Sherry
- .5 oz Lillet Rouge
- .75 oz Orgeat
- .75 oz Lemon Juice
- .5 oz Pineapple Juice
- 2 dashes Angostura Bitters
Top
Glassware
- Collins Glass
Instructions
- Add ingredients to Tin
- Add Shaking Ice
- Shake 8-10 Seconds
- Add Ice to Collins Glass
- Fine Strain into Glass
- Top with Soda Water
