For Every Season A Sangria - With Lauren Nichole

This week, we are joined by the wonderful Lauren Nichole as we take a look at the world of sangria! We explore how this Spanish staple isn't actually so Spanish, how it was used to launder a country's reputation, and how this versatile drink can (and absolutely should) be made to complement any season!

Drinks Discussed:

Freebooter's Sangaree

1 1/2 oz. Blandy's 5 Year Malmsy Madiera Wine

1/2 oz. St. George Pear Brandy

3/4 oz. lemon juice

1/4 oz. Calwise Falernum

1/4 oz. SLO de Vie Aguardente Reserva

Combine all ingredients in a goblet or tumbler with crushed ice. Cover the top of the glass with the bottom half of a cocktail shaker, and shake in the glass. Garnish with a lemon slice, and serve.

Tinto de Piedra

3 oz. 100% Garnache red wine

3 oz. San Pellegrino Lemon Soda

1/4 oz. Pendray Distillery Plum Brandy

1/4 oz. Plumcot juice

1 ripe white peach

First, cut the peach into thin slices, place in a small jar or glass, and cover with the wine. Leave to soak for up to 24 hours. Then, combine the infused wine and the rest of the ingredients save the lemon soda in a cocktail shaker with ice, and shake until well chilled. Strain into a footed pilsner glass over fresh ice, and top with the lemon soda. Stir briefly to combine, and garnish with a plumcot slice and a slice of the wine soaked peach.