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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 SangriaRecipe adapted from Susie Hoyt, The Silver Dollar, Louisville, KY
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: N/A
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
Orange twist, for garnish
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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