Blood Orange Ginger White Sangria Cocktail

Blood Orange Ginger White Sangria Cocktail

Inspired by California

Blood Orange Ginger White Sangria Cocktail | https://saltandwind.com Did you see? The latest Friends Who Fete party is a swoony Southern California-inspired brunch. And, if you travel to California in the winter, you...
Skill
Beginner
Course
Brunch, Drinks
Cuisine
American, Spanish
Ingredients
9
Hands-On Time
5 minutes
Total Time
4 hours, 5 minutes
Yield
-
Servings
6 to 8
Diet
Dairy-Free, Gluten-Free, Vegetarian
Season
Winter, Spring
Blood Orange Ginger White Sangria Cocktail | https://saltandwind.com
Skill
Beginner
Course
Brunch, Drinks
Cuisine
American, Spanish
Ingredients
9
Hands-On Time
5 minutes
Total Time
4 hours, 5 minutes
Yield
-
Servings
6 to 8
Diet
Dairy-Free, Gluten-Free, Vegetarian
Blood Orange Ginger White Sangria Cocktail | https://saltandwind.com

Did you see? The latest Friends Who Fete party is a swoony Southern California-inspired brunch. And, if you travel to California in the winter, you'll notice how much incredible winter citrus there is as you drive from San Diego to Ojai. 

Inspired by all that local, seasonal produce we decided to put a ton of citrus in a wintry take on sangria! Made with local white wine, blood orange juice, ginger liqueur, and a ton of local citrus -- kumquats! blood oranges! Cara Cara oranges! -- this is like taking a sip of winter in Southern California.

Ingredients

  • 1 (750 ml) dry white wine
  • 3/4 cup blood orange juice
  • 1/2 cup Cointreau or other orange liqueur
  • 1/2 cup Domaine de Canton liqueur (or another ginger liqueur)
  • 1 pint fresh raspberries

    plus more for garnish

  • 1 pint small strawberries

    plus more for garnish

  • Dash Peychaud bitters
  • 6 kumquats

    sliced, for garnish

  • 2 blood oranges

    sliced, for garnish

Follow Salt & Wind

Instructions

To Prepare The Fruit For The Sangria: In a large pitcher or bowl, stir together the wine, blood orange juice, ginger liqueur, orange liqueur, a pint of raspberries, and the pint of strawberries. Cover and refrigerate at least 4 and up to 24 hours.

To Serve The Sangria: Strain the sangria into a pitcher and discard the soaked berries. Add a few fresh raspberries, strawberries, and all the sliced kumquats and blood oranges. Serve sangria poured over ice with a few slices of orange in each glass.

Footnotes

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Photo Credit: Salt & Wind and This Mess Is Ours

Aida Mollenkamp

Aida Mollenkamp

Founder and Editor-in-Chief, Salt & Wind

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida,FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. With her work at Salt & Wind Travel, Aida aims to help discerning travelers taste the world.

https://saltandwind.com/recipes/540-blood-orange-ginger-white-sangria-recipe

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