Silver Dollar's Susie Hoyt's love-ly cocktails, Bella Bourbon and Lovers Sangria


Posted on February 12, 2013 at 1:06 PM

Updated Tuesday, Feb 12 at 3:34 PM



1 bottle Franco Espanolas ROYAL RED red wine.

1 peach

1 apple

1 pear

1 orange

2 lemons

1 cup of BRANDY -optional-

4 tbsp. Sugar

Soda water




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