Hey everyone! I’ve been getting slack about posting here, haven’t I? Not much excuse…just enjoying the summer and haven’t blogged much, but I will rebound! Anyway, my wife and I had the pleasure of having a dear friend, at this point, she’s family (Love you Amy!) come to visit us on her excited adventure across the country for the summer.
Anyway, I wanted to post Alton Brown’s recipe for Cheerwine Sangria that he created after having it at a tapas bar in Durham, NC. If you haven’t had Cheerwine…go on Amazon any buy some if you don’t live in North Carolina. If you do live here, what the hell are you doing with your life!? Cheerwine is a cherry soda that is unlike any other. It is not just a cherry soda, it is the nectar of the Gods made right here in NC.
Without further adieu, here is Alton Brown’s recreation of Cheerwine Sangria (it’s delicious):
1 bottle of red wine (any Spanish blend will do but, Rioja is especially appropriate) – [I used garnacha de FUEGO]
4 ounces triple sec
2 ounces brandy
1 teaspoon cherry bitters
4 ounces frozen peaches, chopped
4 ounces frozen mango, chopped
1 small lemon, halved and thinly sliced
1 small lime, halved and thinly sliced
2 (12 ounce) bottles Cheerwine, chilled*
Combine the wine, triple sec, brandy, bitters and fruit, and stir to combine.
Chill for at least 4 hours before serving.
To serve, spoon a bit of the fruit into large wine glasses, top with 4 ounces of the wine mixture then top that with 3 ounces of Cheerwine.
Drink and repeat (responsibly of course, which means hide all the car keys).
NOTE: If you’re not a big fan of red wine like Amy and my wife, you can add a little more Cheerwine to your glass for a bit more sweetness and fizz.
I hope you all enjoy it on your back porch on a hot summer evening as much as I did!