Springtime Sangria

Balmy nights and fresh blooming flowers…tis the season for sangria.

Rosangel, Gran Centenario’s Hibiscus infused resposado tequila, is the basis for this blush colored cocktail which is brimming with floral notes and citrus fruit.

For a modern and elegant look, pour the Springtime Sangria from a glass pitcher into tall chilled glasses filled with ice.

Serves 8

INGREDIENTS

½ bottle of ROSANGEL
½ bottle of White Wine
½ cup of White Sugar
1 oz Orange Juice
2 oz Cranberry Juice
2 Oranges (sliced)
1 Lemon (sliced)
1 Lime (sliced)
1 Bunch of Grapes (sliced)
1 Apple (diced)
½ liter of Club Soda

MIXING NOTES
Pour Rosangel, white wine, cranberry juice and orange juice into a pitcher.
Stir in sugar until dissolved.
Squeeze citrus fruit in pitcher and place fruit inside.
Add sliced grapes and diced apple to the sangria.
Stir and chill overnight.
Add club soda just before serving.

Recipe Variation: Exchange grapes and apples for 1 sliced peach, ¼ cup raspberries, ¼ cup blueberries

INSIDER NOTES
Infused with the sweet flavor of hand-picked Hibiscus flowers, the tequila used in this original sangria recipe is mellowed for two months in port barrels. It has a unique sunset-pink color and sophisticated taste filled with perfumed notes, hints of vanilla and dried fruit.

PHOTO CREDIT: Courtesy of Rosangel