Esteban’s Sangria Recipe
rose, pamplemousse liqueur, blanco tequila, grapefruit bitters, grapefruit juice, grapefruit, lemon oleo saccharum
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Ingredients
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Base Ingredients
Garnish
Method
Preparation
- 1
- 2
Prepare the Grapefruit
Slice the fresh grapefruit into thin wedges. Set aside for garnish.
- 3
Mix the Sangria
In a large pitcher, combine the Rosé wine, Pamplemousse liqueur, Blanco tequila, grapefruit juice, and grapefruit bitters. Stir gently to mix all the ingredients.
- 4
Add the Lemon Oleo Saccharum
Pour the prepared lemon oleo saccharum into the pitcher. Stir again to incorporate the flavors.
Serving
- 5
Chill and Serve
Refrigerate the sangria for at least 30 minutes to chill. Serve in glasses filled with ice and garnish each glass with a wedge of fresh grapefruit.