Long Island Sangria

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Long Island Sangria




“…The main course was a braised farm-raised lamb. I decided to concoct a Sangria, with a Long Island merlot as a base…”

  • 1 Bottle Barefoot Cabernet Sauvignon
  • ¾ cup Laird’s Applejack
  • 2 Cans Hansen’s Raspberry soda
  • ½ pound strawberries
  • 1 large lemon
  • 1 large red delicious apple, peeled, cored and sliced
  • ½ cup cranberry/pomegranate juice

Combine all liquid ingredients over ice in pitcher. Garnish with fruit. Serve in footed ice tea glasses. (Note: Sangria improves in flavor if wine, Applejack and juice marinate overnight in fruit. Marinated fruit should be discarded and replaced with fresh ingredients for garnish.)