Spanish Sangria

S p a n i s h

Sangria

Ingredients 2 bottles Spanish red wine (Rioja wine is most popular) ½ cup brandy 2 oranges, one juiced and one diced 1 green apple, diced 1 lemon, diced 1 cinnamon stick Optional sweetener: simple syrup* or maple syrup )ptional bubbles: lemon-lime soda, ginger ale or sparkling water

Directions 1. Add the wine, brandy, orange juice, diced orange, diced apple, diced lemon and cinnamon stick to the 1 Gallon Classic Sheer

Pitcher. Stir to combine. 2. Taste and add in a few tablespoons of sweetener, if desired. 3. Cover and refrigerate for at least 30 minutes or up to 4 hours. 4. Serve the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.

*Simple Syrup: To make simple syrup, just combine equal parts sugar (or honey) with water in a Chef Series II Saucepan over low heat, until the sugar (or honey) has dissolved. Use immediately, or cover and refrigerate in a sealed container until ready to use.

S p a r k l i ng R a s p b e r r y Ginger Beer

Ingredients 1½ cups bourbon 3 (12-oz.) bottles non-alcoholic ginger beer, chilled 1 pint fresh or frozen raspberries (2 cups) Ice

Directions 1. Add the bourbon, ginger beer and raspberries to the 2 Qt.

Pitcher. Stir to combine. 2. Serve over ice.