Babies are hard, but toddlers the worst. At the time having two babies twenty months apart seemed like the ultimate in multitasking. Now they’re teething at the same time while we’re trying to figure out night-time potty training for the toddler, it’s almost as bad as having a newborn in the sleep-deprivation department. Luckily, it looks like we’re coming out the other side of the truly terribleness… So trust me when I tell you that it should be no surprise my first post in a while is a cocktail recipe.
I have a deep and abiding love of Sangria, I have even been known to drink the overly sweet store-bought stuff in a pinch. Obviously home-made is best, and while winter is coming (for some, not us here in California apparently) and the time for mulled wine and cider is approaching, I feel strongly that there is a place for a seasonally appropriate fall sangria.
This is an excellent way to get rid of any cheap or undrinkable red wine you may have on hand, which is definitely what I did. This recipe adds some spiciness from the cider and a smooth vanilla essence from the Bookers bourbon and the Dry Sparkling Vanilla Bean soda. I definitely recommend using a crisp apple like a granny smith and whatever citrus you have on hand.
Spicy Bourbon Sangria
1 Bottle red wine
11/2 c Spiced apple cider
1/2 c Bookers Bourbon
12oz. Dry Sparkling Vanilla Bean Soda
2 Apples, sliced
1 Orange cut into rounds
Black berries, pomegranate seeds etc.
Mix wine, cider and bourbon in a pitcher. Top with soda and stir, add cut fruit and berries. Ideally let sit in the fridge for 24 hours, but I understand if you must drink it immediately, you’ve worked for this.