Texas Sangria

Texas Sangria

Author note: Feel free to substitute bourbon for whiskey.

3 tablespoons sugar

1/4 teaspoon orange extract

1 teaspoon Angostura bitters

1 cup water

3/4 cup of your favorite Texas whiskey (TX, Rebecca Creek, Balcones, etc)

3 12 ounce bottles hard honey cider (I prefer Austin East Ciders)

1 1/2 cups dry Spanish red wine (I prefer Aroa Jauna)

1 apple, cut into bite-sized pieces

1 orange, quartered and thinly sliced

1 pear, cut into bite-sized pieces

  1. Add the sugar, orange extract, bitters and water into a large pitcher or bowl. Whisk well and set aside for 10 minutes until the sugar has dissolved.
  2. Place the fruit into the sugar water.
  3. Pour the whiskey, cider and wine over the fruit. Stir well and place in the fridge.
  4. Let the sangria marinate for at least 8 hours before serving. Pour the sangria over ice cubes and serve cold.

2 thoughts on “Texas Sangria

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