1 bottle Franco Espanolas ROYAL RED red wine.
1 cup of BRANDY -optional-
4 tbsp. Sugar
Squeeze the juice of 1 lemon and reserve.
Dice all fruit (peach, apple, pear, orange and lemon) and reserve in a bowl.
Dissolve the 4 tbsp of sugar in warm water and reserve. (Sugar Syrup)
Pour the bottle of Franco Espanolas wine in a large bowl/jug and add the juice of 1 lemon. Mix well. Add the diced fruit and sugar syrup, mixing well then pour the BRANDY into the mixture. Let the mixture sit in a cool place for 2-3 hours so the fruit aromas are infused.
Pour the Sangría -diced fruit included- into a tall glass half full with ice. Top off with soda water. Stir and serve immediately.
(a variation on the Seelbach Cocktail)
1 oz John B. Stetson Bourbon
.25 oz Pisa Liqueur
.125 oz Demerara syrup (can be substituted with simple syrup)
3 dashes Angostura bitters
6 dashes Peychaud’s bitters
top with Prosecco
Shake all of the ingredients listed above (excluding Prosecco) with ice and strain into a coupe or champagne glass. Top with Prosecco and garnish with a lemon pigtail twist or a flower.
Created by Susie Hoyt, Beverage Director at The Silver Dollar and also bartends at Molly Malone’s in St. Matthews