Bluegrass Sangria

There aren't any berries in this boozy wine cocktail

All month long, we're celebrating the people, places, dishes and traditions that make the South so special. Come take a seat at our table.

Sangria takes a different direction for Larry Rice's favorite drink, made by Susie Hoyt at Rice's The Silver Dollar in Louisville, Kentucky. Hoyt combines Zinfandel with bourbon, Fernet-Branca and bitters for a more complex and boozy take on the wine-based cocktail.

To learn more, read "Stirred by the South."

Recipe adapted from Susie Hoyt, The Silver Dollar, Louisville, KY

Bluegrass Sangria
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Learn how to make Bluegrass Sangria from Susie Hoyt of Louisville's The Silver Dollar.
Prep Time
5
minutes
Cook Time
0
minutes
Servings
1
cocktail
Total time: 5 minutes
Ingredients
  • 2 ounces Zinfandel
  • ½ ounce bourbon
  • ¼ ounce Fernet-Branca
  • ¼ ounce simple syrup (equal parts sugar and water, boiled until the sugar dissolves)
  • 1 dash Angostura bitters
  • Ice
  • Orange twist, for garnish
Directions
  1. In a cocktail shaker, combine the Zinfandel, bourbon, Fernet-Branca, simple syrup and bitters. Fill the shaker with ice and stir until well chilled, about 30 seconds. Strain into a rocks glass filled with ice. Garnish with an orange twist and serve.
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