Spring has sprung! So, naturally, it’s time to drink! Well, for those of you who have been following my journey on this-here blog, I made a batch of rose vodka and I’ve been testing recipes with it (read: drinking it) and I’m loving this Spring Sangria. It’s fresh and perfect over a glass filled with fruits and ice. I’m. So. Thirsty. Right. Now.
If you don’t have rose vodka you can a.) make it using my recipe which is heeeeeere. Otherwise you can use plain vodka or any other vodka you like. As always, make it work for you.
The basic ratio I use for Sangria is a cup of hard liquor, 1 bottle of wine, 2 cups of a juice or a cup or so of simple syrup (an equal mix of water and sugar heated until sugar dissolves), depending on how sweet you like your sangrias) and lots and lots of sliced fruit for garnish. Nothing worse than a sangria with a few lonely-ass fruits with no other fruits to mingle in your drink with.
Ok so this is the combo I went for. I wanted something light and citrusy.
I used a crisp white wine, Pinot Grigio and used tangerine juice which is sweeter than regular OJ. I didn’t make a simple syrup because I didn’t want it too sweet. Plus I’m trying to go sugar-free. Booooo.
So first thing you want to do is grab a pitcher. Or gently pick it up. Your choice. I’m a grabber.
Then pour the cup of vodka, 2 cups of juice and bottle of wine into the pitcher and stir.
Not sure how necessary the above pictures were. In case there is someone out there who is having difficulty pouring liquids into pitchers, I’m here to save the day! You’re welcome. 🙂
Slice your fruits for garnish. This is your chance to go crazy and add whatever fruits you like, or are about to spoil in your fridge and throw them in the mix baby! I just called you baby. Sorry. I don’t know you like that.
The final step is to try to resist the chihuahua sitting down so obediently, begging. Try to resist throwing him a piece of fruit. I dare you.
Oh ya, and let the drink marinate in the fridge for a few hours if you can control yourself, because it will taste better that way. I don’t know why. Ask science.
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