Wine is probably the earliest alcoholic beverage- all it takes to make wine is to let grape juice sit for a few days and allow the naturally occurring yeasts to do their work. While you will end up with wine- it is not necessarily the highest quality wine. One way to remedy this is to add other flavors to cover off tastes.
Sangria, in one form or another, has existed since Greek and Roman times when Hippocras were enjoyed. Spices, water, and distilled spirits were added to wine and enjoyed by the urnful. The Romans took this beverage everywhere they colonized- including Spain where it was morphed into Sangria.
Sangria is essentially Spain’s national beverage- the name springs from the Spanish word for blood- is that in reference to the red wine generally used in Sangria or is it because it is what is flowing through some many a Spaniard’s blood? The choice is yours.
We took the spices and replaced them with our 7 Syrup in this delicious beverage. Traditionally Sangria calls for brandy, but we like how bourbon does with a good red wine. This batches beautifully, which makes it perfect for any fall gatherings when no one wants to tend bar.
Our bourbon of choice for this Sangria is Bulleit bourbon. Inexpensive and spicy enough to hold up to all that is going on in this cocktail.
750 pinot noir
1 cup Bulliet bourbon
½ c lemon juice
¾ c 7 syrup
Mix all ingredients in a large pitcher. Add cut up fruit of choice such as lemons, limes, blueberries and ice. Garnish with edible flowers.