If you like to cap the day off enjoying a couple of cocktails with friends, this refreshing thirst-quencher is sure to do the trick. You can slice and dice some of your favourite summer fruits to add to the somewhat more sophisticated twist on a Spanish classic.
While I was on my food tour in Mozambique, the fantastic staff at Zambi Restaurant were generous in serving and candid in sharing their recipe for Champagne Sangria. Now I give it to you:
Ingredients
1 bottle of JC Le Roux chilled
1/2 cup of apple juice
2 granadilla
1 orange, zested and thinly sliced
1 lemon, zested and thinly sliced
1 cinnamon stick
1 cup of ice
Directions
1. In a large pitcher pour the JC Le Roux and apple juice in with the ice.
2. Combine lemon zest, and orange zest.
3. Add the sliced apple, orange, lemon, and granadilla fruit.
Serve immediately.
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Happy hour doesn't have to stop because you only have one cocktail recipe. If you liked this, you'll love the Watermelon Gin Slushie I developed.
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