Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

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Happy Hour

OLD FASHIONED

Prosecco, mango puree, fresh squeezed lemon, peach, orange bitters & lemon sugar rim.

In a small bowl combine the granulated sugar and finely grated lemon zest. Rub the zest into the sugar with your fingers to release oils and evenly distribute aroma.

Make lemon sugar

Moisten the rim of each serving glass: rub a lemon wedge around the lip or dip the rim briefly into the 1 tablespoon lemon juice. Dip the moistened rim into the lemon-sugar mixture, twisting to coat evenly. Set glasses aside to dry while you make the sangria.

Peel (optional) and slice the peach into thin wedges or 1/4-inch slices. Remove seeds. Cut the orange into thin rounds or half-moons, then halve or quarter the rounds if needed so pieces fit in glasses.

Reserve a few thin slices of peach and orange for garnish. Place the remaining fruit in a chilled pitcher along with 1 cup of ice to keep the sangria cold during assembly.

To the pitcher with fruit and ice, add 1 cup mango puree, 1 cup fresh lemon juice, and 2 tablespoons peach schnapps. Add 6 dashes of orange bitters.

Gently stir the mixture with a long spoon to combine and slightly macerate the fruit for about 20–30 seconds. Let sit 3–5 minutes to allow flavors to meld and fruit to soften.

Slowly pour in the chilled 750 ml bottle of Prosecco, pouring down the side of the pitcher to preserve bubbles. Stir gently once to integrate. Taste and adjust: if you want it sweeter, add a little more mango puree (up to 2 tbs); if brighter, add a splash more lemon juice (up to 1 tbs).

Fill each prepared lemon-sugar rim glass with about 3/4 cup ice (or as desired). Spoon some macerated fruit into each glass (2–3 pieces).

Ladle or carefully pour the sangria into each glass, dividing evenly. Garnish each with a reserved peach slice, an orange wheel perched on the rim, and 2–3 mint leaves if using.

Serve immediately so the Prosecco remains fizzy. If preparing ahead, assemble base (without Prosecco) up to 2 hours in advance, keep chilled, and add Prosecco right before serving.

Prosecco (chilled)

Mango puree (store-bought or homemade)

Fresh lemon juice

Peach schnapps

Orange bitters

Fresh peach (ripe)

Orange (navel or blood)

Lemon wedges (for rim and garnish)

Fresh mint (optional, for garnish)

Granulated sugar

Lemon zest (finely grated)

Lemon juice (for moistening rim)

Ice cubes

Ice (for chilling pitcher)

HOOK, WINE & SINKER SANGRIA

Make HOOK, WINE & SINKER SANGRIA Recipe in just 20m. Prosecco, mango puree, fresh squeezed lemon, peach, orange bitters & lemon sugar rim.

HOOK, WINE & SINKER SANGRIA

Descriptors

Tasting Notes

Food Pairings

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