mostly, I put food recipes up on this site. I absolutely love cooking and baking and, to be honest, the science behind it makes more sense to me than when I’m behind the bar. Don’t get me wrong, I LOVE creating new cocktails but I definitely think I’m food, not in drink.
And remember my awesome friend, Caitlin, who I told you all about a few posts ago? Well, she works for 90+ and asked me to create a few cocktails highlighting the Sangria.
I plodded into work and started creating! And hey, I’m not proud enough to tell you I failed when trying a few ideas. The above one was a… Failure. Simply not good!
But then I kept chugging along, made one or two more mediocre ones and then hit the jackpot. I made two that I am so incredibly proud of, I just had to tell you about them.
This gin drink works AMAZING as a punch bowl. If you have a big group and want to dazzle them with a refreshing, light but very boozy drink then this is definitely the way to go.
- 1/2 ounce simply syrup
- 1/2 ounce lemon juice
- 1/2 ounce creme Yvette
- 1 ounce MIJA red sangria
- 1.5 ounces gin (Plymouth or Beefeater work best)
Note: if building as a punch, multiply the quantities above by how many people you’d like to serve.
Measure ingredients into a cocktail shaker and give it a hard shake for 30-40 seconds. Using a hawthorn strainer, strain into a rocks glass and enjoy!
Note: if building as a punch, put all ingredients into a punch bowl, add ice and stir slowly for several minutes. Serve with ice in punch glasses.
These ingredients work so well together. They compliment each other rather than try to overpower. It’s light and floral with just a touch of sweetness. Since gin is a more neutral liqour but with earthy qualities is plays very nicely with the sangria by highlighting it’s sweetness. Similarly, the gin mixes well with the creme yvette and bring earthy tones and slight juniper out. Adding a pop of citrus (lemon) brightens up this cocktail and adds balance.
Really, think drink is SO delish. It does require a bit more of “expert knowledge” because it contains creme Yvette (not to be confused with creme de violet!) but it’s worth it.
Like bourbon? Tomorrow I’ll share the bourbon recipe I designed to highlight the sangria in a different way. Stay tuned!
Tee-hee. Little tease. I sat on a beach for three hours by myself because tourists are so silly and run to the first stretch of white sand they see. Explore for a hot second more and you stumble upon this beauty.