How To Make Bluegrass Sangria Cocktail | Tasting Table Recipe

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
Cook Time
Total time: 5 minutes
  • 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
  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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