St. Remy's Sangria

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St. Remy's Sangria


1 cup (250 mL/8 oz) St-Rémy VSOP Brandy
2 cups (500 mL/16 oz) Hardys Stamp Series Shiraz Cabernet Sauvignon or Hardys Stamp Series Chardonnay Semillon
1/3 cup (80 mL/3 oz) Cointreau
1¼ cup (310 mL/10 oz) grape juice
2/3 cup (160 mL/6 oz) fresh lime juice
1 orange, cut into wheels
5 pineapple spears
15 grapes, halved
1 cinnamon stick
1 cup (200 mL) soda water

Pour brandy, wine, and Cointreau into 60 oz pitcher. Top with grape and lime juices. Add orange, pineapple, grapes and cinnamon stick. Refrigerate until chilled, allowing flavours to develop, at least 2 hours or up to 2 days. When ready to serve, top with soda water and serve in ice-filled wine glasses. Taste and top with more soda, if you like.

Makes 1 cocktail