Tag Archives: Moscato

Sugar Cookie Sangria

4 cups Moscato (Bucket List)
1 cup Gingerbread Spiced Rum (Captain Morgan)
2 cups Vanilla Vodka
1 cup Amaretto

30 minutes before serving add whole cloves and a cinnamon
stick. Rim your glasses with a sugar/ground cinnamon mixture before serving.

Note: After about 4 hours, if there is any sangria left, remove the clove and cinnamon sticks
as they’ll greatly alter the flavor.

Makes 1/2 gallon of sangria

Note: After about 4 hours, if there is any sangria left, remove the clove and cinnamon sticks
as they’ll greatly alter the flavor.

Malbec Sangria

4 bottles of Malbec (Red Diamond 2017)
1 bottle of  Beguiling Black Cherry Moscato (Afternoon Delight)
1 bottle of Black Spiced Rum (Captain Morgan)
1 bottle of Cranberry Concorde Grape juice (Ocean Spray)

1 batch of strawberries
4 cinnamon sticks
*I wanted to add black cherries but they were out of season

Add all ingredients and let sit overnight preferably, but at least 4-5 hours before serving.
You’ll need a 2 1/2 gallon container for the sangria.

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*You’ll note the picture has Oranges and Limes in with the sangria. I added them, but after letting it sit overnight I preferred the flavor before they were added. It is a personal opinion/taste, so feel free to add them in or try your own fruit mixture.

Christmas Morning Punch (the adult version)

2 bottles of Riesling (Chateau Ste Michelle)
2 bottles of  Moscato (Grape & Vine and Sar Bee)
4 cups of Cranberry juice *not cocktail* (Nature’s Promise Naturals)
4 cups of Orange juice (Tropicana Pure)
2 cups Pineapple juice (Dole)
1 1/2 cup Chambord
1 cup Sweet Vermouth
1 cup Vodka (American Harvest)
5 (8 fl oz) cans Ginger Ale

1 Orange, sliced into rounds
1 bag of Cranberry

Add all ingredients except for the Ginger Ale soda. Let sit overnight preferably, but at least 4-5 hours before serving. Right before serving add the soda and stir. This sangria will need to be stirred throughout the night as the ingredients separate.

You’ll need a 2 1/2 gallon container for the sangria.

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This Sangria was inspired by a picture I saw on Facebook (below). Initially I planned to only make 1 gallon since we’re not heavy drinkers, however I took the picture at face-value and actually bought real cranberry juice. Which made this sangria incredibly tart! But us humans are adaptable creatures, especially when it comes to alcohol, so I transferred the mix to my larger container and raided our liquor cabinet. It turned out pretty yummy!!!

I haven’t tried this myself yet, but if you’d like a 1 gallon (lower alcohol content) batch I suggest the below recipe. If you do let me know how it turns out!

1 bottle of Riesling
4 cups of Cranberry cocktail
4 cups of Orange juice 
2 cups Pineapple juice

1 Orange, sliced into rounds
Cranberries

Fill your glass 1/3 with Ginger Ale and the rest with the sangria mixture.

Grapefruit Citrus Sangria

4 bottles of Moscato (Barefoot or Flip Flop)
1 bottle of White Zinfandel (Beringer)
1 bottle of Sangria Blanco (Yellow Tail)
1 bottle (59 fl oz) of Ruby Red Grapefruit Juice (Florida’s Natural)
1 small bottle (12 fl oz) (Rose’s) Sweetened Lime Juice
1 cup Vodka
1/2 cup Tequila
Lemon/Lime soda

1 Grapefruit
1 Orange
1 Lime

Add all ingredients except for the lemon/lime soda. Let sit overnight preferably, but at least 4-5 hours before serving. When serving fill the glass half with lemon/lime soda and half with sangria.

You’ll need a 2 1/2 gallon container for the sangria.
*This recipe will serve a large group as you’re really making 5 gallons worth of sangria when you do the 50/50 mixture of sangria to soda.

 

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

 

White Sangria

One of my original creations you can’t go wrong with this simple but delicious sangria.

Small and Simple Version

1 bottle Resling
3/4 cup Pear Liquor
1/3 cup Peach Brandy
1/8 cup Sweet Vermouth
2 cups White Peach Grape Juice

1 Honeydew Melon (sliced)
1 Pear (sliced)

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

Makes about 1 gallon of sangria

Large and Strong Version

4 bottles Riesling
1 bottle Pear Liquor (Poire Liqueur, 375ml) 
1 cup Peach Brandy
1/2 cup Sweet Vermouth
8 cups White Peach Grape Juice
1/2 cup Vodka
1/3 cup Apple Liqueur

1 Honeydew Melon (sliced)
3 to 4 Pears (sliced)

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

Make a little over 2 gallons

 

Tropical Sangria

I will admit this is not one of my prettier sangrias (it comes out looking like a vegetable-based health drink), however the taste more than makes up for it. This sangria is perfect for sitting next to the pool with a little umbrella in your class.

Version 2 – created August 2017

1 bottle Sweet Pineapple Wine (Gallo Family)
2 bottles Moscato (Flip Flop)
1 bottle Pineapple Orange Guava juice (Langers, 64 oz)
6 cups Pineapple Orange juice (Dole)
1 cup Pineapple Orange juice (Dole)
1 cup Spiced Rum (Captain Morgan)
1 cup Black Spiced Rum (Captain Morgan)
2 cups Kinky
1 cup Blue Curacao

1 mini Pineapple (sliced into rounds or half-rounds)
1 large Orange (sliced into rounds or half-rounds)
1 Lime (sliced into rounds)

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

Makes about 2 1/2 gallons of sangria

Version 1 – created June 2016

2 bottles Moscato
1 bottle Reisling
1 bottle Kosher White Wine (Kedem Wine Cream White Kosher, 750ml)
1 bottle Spiced Rum (Sailor Jerry Spiced Navy Rum, 750 ml)
1 bottle Pineapple Juice (Dole 100% real pineapple 59oz)
4 Cups Orange Peach Mango Juice Blend (Dole)
1 cup Blue Curacao

1 Pineapple
2 Oranges
1 Lime

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

Makes about 2 1/2 gallons of sangria