Butterbeer Sangria

I stumbled across an almost empty bottle of butterscotch schnapps way in the back of my liqueur cabinet – probably a leftover from when my mom purged hers and gave me a weird mix of liqueurs (there is a banana schnapps from that same event that’s tickling my brain for a banana split sundae sangria – so keep a lookout on future posts).  Then, while in Cedarburg, WI this weekend the husband and I wandered into a moonshine store that had butterscotch moonshine on sale…. well the nerd part of my brain took over and demanded I try my hand at butterbeer inspired sangria.

I did a lot of research for this recipe; there is nothing out there like it so I looked at multiple butterbeer recipes (both alcoholic and kid-safe) as well as sugar cookie recipes. The creator of Universal’s secret official Butterbeer recipe, Steve Jayson, said “It had to taste unfamiliar, yet soothing and smooth. I thought of those soft butter cookies, or butterscotch, and that’s what the recipe is based off of.” so that’s what I too aimed for. And, since we’re talking about sangria, it needs wine and some fruit. 😉

1 bottle of Chardonnay
4 cans of Cream Soda
1/2 cup of Spiced Dark Rum (Captain Morgan)
1 1/2 cup of Butterscotch Moonshine (Ole Smoky Moonshine)
Just over 1/2 cup Butterscotch Schnapps (because that’s what was left in the bottle, lol)
1 teaspoon Vanilla Extract (Penzeys)

Homemade Simple Syrup (instructions are below):
1 cup raw cane sugar
1 cup water
2 cinnamon sticks
1 teaspoon sea salt
4 tablespoons butter

2 Pears, sliced into rings
1 Cinnamon stick

Makes about 1 gallon of sangria

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Simple Syrup directions:

I had never made simple syrup before so I used guidelines from The Pioneer Woman.

Put 1 cup of sugar and 1 cup of water into a sauce pan, heat on medium until sugar is dissolved and edges start to simmer. Remove from heat, add 2 cinnamon sticks and let cool.

Once cool add salt and reheat on medium until dissolved, remove from heat and let cool a bit.

Melt butter. Take simple syrup and put back on medium heat, add butter, stir and heat until simmers at edges. Remove from heat and let cool.

Strain through a cheese cloth.

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Add all the liquid ingredients. I got some foam at the top from the carbonation and butter mixing, but that added to the look, lol. Add sliced pears and cinnamon stick. Let sit for at least 4 hours, overnight if possible.

WARNING: This is a very sweet sangria!

I feel like there are still some tweaks that could be made to make this better. Maybe a different wine or a different brand of cream soda… I’ll keep you updated if/when I make a new batch. Let me know in the comments below if you’ve made your own version and how it turned out!

Serving idea: make a sangria float! Put a small scoop of vanilla ice cream in the glass with the sangria.

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Tropical Sake Sangria

This was another recipe inspired by trying to use up what’s in my cabinet. Ages ago I bought a case of Afternoon Delight Moscato on Groupon on a whim. They were way too sweet for my tastes (and I like sweet fruit wines), however they make great additives to sangria.

Amazing with sushi, this is a strong but surprisingly light sangria.

1 bottle of Pinot Grigio (Cedar Creek)
1 bottle of Mango Moscato (Afternoon Delight)
2 bottles of Sake (Gekkeikan, Traditional)
1 bottle (32 oz) of Pineapple Mango juice (Tropicana Essentials Probiotics)
1 bottle (32 oz) of Mango juice (Goodbelly)
1 bottle (32 oz) of Orange Mango juice (Santa Cruz Organic)
1 1/4 cup of Triple Sec

2 Oranges, sliced into rings
1 Pineapple, sliced into rings

This sangria will need to be stirred before serving as the juice separates.

Makes about 2.5 gallon of sangria

White Fruit Sangria

This is basically a remake of my White Sangria — trying to save some money and us those bottles that were collecting dust.

1 bottle Peach Wine (Stella Rose, Stella Peach)
1 bottle White Wine (Apothic White, Winemakers Blend)
1 bottle Pear Moscato (Frutteto)
2 cups Peach Mango juice (Welch’s)
1/2 cup Apricot Brandy

2 Peaches
1 Nectarine

I blended everything in advanced and let it sit overnight, but as an alternative you could hold back on the Pear Moscato and add it right before serving (since it bubbles).

Makes about 1 gallon of sangria

Raspberry Sangria

1 bottle Raspberry Moscato (Afternoon Delight Ravenous Raspberry)
3 bottles Red Wine (Apothic Red, Winemakers Blend)
1 1/2 cup Chambord
1 cup Raspberry Rum (Bacardi)
1 12 oz frozen Apple Raspberry juice from concentrate

Once empty fill container of frozen juice with water and add to mix

16 oz of strawberries, top cut off and cut in half
6 oz of Sunshine raspberries, left whole
36 oz of raspberries juiced

*if you don’t want to add fruit you can add the below items:
1 more cup of Chambord
1/2 cup more of Raspberry Rum

Let sit overnight preferably, but at least 4-5 hours before serving.

Makes around 2 1/2 gallons of sangria

 

Strawberry Lemonade Sangria

1 bottle Strawberry Moscato (Afternoon Delight Sultry Strawberry)
2 bottles Riesling (Barefoot or Flip Flop)
1 bottle Pink Moscato (Barefoot)
2 cups White Rum
1/3 cup Grenadine
1 bottle Strawberry Lemonade

Strawberries
Blood Oranges
Kiwis

Let sit overnight preferably, but at least 4-5 hours before serving.

Makes around 2 1/2 gallons of sangria

 

Red and Green Christmas Sangria

4 bottles White Zinfandel (Electric Reindeer)
1 small bottle (12 fl oz) Grenadine
2 cups Blackberry Brandy
2 cups Sweet Vermouth
2 cups X-Rated Fusion liquor
1 bottle (64 fl oz) White Peach Grape Juice

Green Apples
Strawberries
Cranberries

 

Let sit overnight preferably, but at least 4-5 hours before serving.

Makes about 2 1/2 gallons of sangria