Recipes

Bluegrass Sangria

There aren't any berries in this boozy wine cocktail
0 Ratings
Bluegrass Sangria
Photo: Katie Foster/Tasting Table 

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."

Bluegrass Sangria

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

Yield: 1 cocktail

Prep Time: 5 minutes

Cook Time: N/A

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

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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere