Jamaica Sangria

Servings: 8  12-ounce drinks
I picked this recipe from our bar menu since I wanted a cool holiday drink that could be mixed up in batches. In the restaurant, we use Castano Yecia '09 Monastrell, but you can substitute your favorite Spanish Rioja.

INGREDIENTS

  • 2 cups Spanish Rioja
  • 1 cup Cointreau
  • 1/2 cup Gran Torres brandy
  • 1 cup Jamaica Cooler
  • 1/2 cup fresh squeezed lime juice
  • 1/4 cup agave nectar
  • lime and orange slices
  • 1 bottle soda water

INSTRUCTIONS

Make the jamaica cooler.

In a large pitcher, combine the wine, Cointreau, Gran Torres, jamaica, lime juice, and the agave nectar. Cover and refrigerate until chilled.

Add several slices of lime and orange in the bottom of each glass. Use a muddler to crush the fruit. Fill the glasses halfway up with small ice cubes, then pour in the sangria mixture, leaving room for a splash of soda water. Stir to incorporate the soda water. Enjoy.