Sharing a recipe with you today of one of my ALL time favorite drinks; sangria! But as always on the LCC, this one has a little twist. Meet your new favorite cocktail – the winter red sangria.
Most people think of Sangria as a light, fruity, white drink. Although all of those things are good, swap the white for red wine and now you’re speaking my language. Add in an unexpected flavor, and you’ve got me hooked. This red sangria is different because notes of cinnamon and brown sugar warm up your taste buds with a smooth, fruity finish. Delicious!
- 2 Blood oranges, 2 green apples, 1 mango, and cinnamon sticks
- 1 cup Tropical blend juice (we bought Tropicana, which was in the orange juice section.)
- 1 cup Fireball Whiskey
- 1 bottle dry red wine (we used Woodbridge’s Cabernet Sauvignon)
- 1 tablespoon brown sugar
- Cut all of your fruit and put in a pitcher.
- Add in your brown sugar and cinnamon sticks.
- Pour your wine, juice, and Fireball into the pitcher.
- Stir well, serve over ice.
- For a rimmed glass use brown sugar and agave to garnish.
Have you ever gone out to a favorite bar or restaurant and then gone home to try to make something they had on their menu? One of our favorite lunch spots here in Ocean City serves the most delicious Sangria that I think I’ve ever had. I’ve tried a lot of red sangria’s and found that they all included some type of Brandy (including this local restaurant). The secret ingredient to our version is definitely the Fireball. It warms up the flavors and leaves you wondering what the heck is in the drink. (In a good way.) Sometimes people scoff at Fireball but clearly, I’m a big fan of it. Don’t you remember when we shared this Fireball Apple Cider Slushy? That was a huge hit on the blog!