This was a recipe on our blog way before we included it in our cocktail recipe book, Cocktails for Cougars & Cowgirls. It has evolved a bit over the years but continues to be a drink we get great feedback for. It's easy to make and it's beautiful! Plus, you have the added bonus of eating sangria-soaked fruit when the pitcher is empty. Score! If this recipe becomes part of your July 4th celebration, snap a photo and tag us: @GirlWalksIn2Bar. Happy 4th!
Star Spangled Sangria ~ Serves 6 - 8 1 bottle chilled chardonnay 1 cup peach schnapps ½ cup vanilla brandy ½ cup extra fine baker’s sugar 2 cups strawberries 2 apples 2 cups blueberries 1 lemon (for apple slice preservation) Star-shaped cookie cutter
Directions Combine the chardonnay, peach schnapps, vanilla brandy, and sugar in the pitcher or punch bowl and stir until the sugar dissolves.
Wash the blueberries and set aside.
Wash the strawberries, remove the tops, slice, and set aside.
Wash the apples and thinly slice from the top of the apple to the bottom to produce the largest slice possible. Store each slice in a bowl of lemon water to keep the slices from browning as you work.
Use the star-shaped cookie cutter to punch out apple stars. Return each star to the lemon water to preserve until use.
For a red, white and blue layered sangria, use a pitcher and add the strawberries first, followed by the apple stars and the blueberries.
Slowly pour in the sangria mix until the pitcher is filled.
For a red, white and blue potpourri, add the fruit directly to the sangria mixture and stir.
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