5 (8)


Sangria No. 27

Sangria No. 27
Los Angeles Times

Under the olive tree on the patio at Dominick's, the Italian spot on Beverly Boulevard. Poolside at the Ritz-Carlton Laguna Niguel. Behind the bottles and jars of elixirs and house-made bitters at the bar at Fraiche in Culver City. Sangria, ... Read more

Total time: About 30 minutes, plus infusing time | Serves 8
  • 4 large or 6 small ripe peaches, peeled and sliced in wedges
  • 1/2 pint blackberries
  • 2 large or 3 medium oranges, washed and cut into 3/8-inch slices
  • 2 limes, cut into 1/4 -inch slices
  • 2 sprigs of thyme
  • 2 sprigs of fresh lavender (optional)
  • 4 sprigs of mint
  • 1/2 vanilla bean, halved lengthwise
  • 1/2 cup freshly squeezed orange juice
  • 1 bottle good-quality red wine
  • 1/2 cup Cognac or other brandy
  • 1/3 cup Grand Marnier
  • 1/2 cup sweet red vermouth
  • 5 shakes of angostura bitters

Step 1Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher. Scrape the vanilla seeds from the bean, and add the seeds and pod to the mixture. Add the orange juice, wine, Cognac, Grand Marnier, vermouth and bitters and stir to combine. Let sit, unrefrigerated, for 1 to 3 hours. Add lots of ice and serve.


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