The J-prime Sangria Recipe
Cabernet, brandy, pineapple, lemon, lime, syrup, bitters
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Ingredients
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Sangria Base
Citrus & Fruit
To Serve
Method
Sangria Base
- 1
Combine liquids
In a large pitcher (about 1.5–2 quart capacity), pour 1.5 cups Cabernet and 0.25 cups brandy. Add 0.5 cup fresh pineapple juice and 2 tablespoons simple syrup.
- 2
Add bitters
Add 4 dashes of aromatic bitters to the pitcher and gently stir with a long spoon for about 20–30 seconds to combine flavors.
- 3
Taste the mixture. If you prefer sweeter sangria, add another 1/2 tablespoon simple syrup; if you prefer tarter, add a splash more pineapple juice or a few drops of lemon juice.
Citrus & Fruit
- 4
Add the fruit: add the thinly sliced half lemon and half lime (slice each into rounds or half-moons) to the pitcher along with 1/2 cup pineapple chunks. Gently press a few slices against the side of the pitcher with a spoon to release some oils and juices, but avoid crushing the fruit completely.
- 5
Macerate briefly: let the mixture sit at room temperature for 20–30 minutes if serving soon, or refrigerate for at least 2 hours (preferably 4–6 hours) to allow the flavors to meld and the fruit to macerate. For best results, refrigerate up to 12 hours; stir gently before serving.
To Serve
- 6
- 7
Portion sangria: give the pitcher a gentle stir, then pour the sangria into glasses, ensuring each serving gets some fruit. If you prefer a lighter, fizzy sangria, top each glass with about 1/4 cup club soda or sparkling water (total 1/2 cup for the recipe) and stir gently once.
- 8