This classic sangria preparation uses tea to infuse a burst of citrus and tropical flavors into a vodka base. Use a tea, like a hibiscus, berry, peach, or citrus herbal tea to complement the bright fruity notes of the wine. Always garnish with a slice of citrus: the tang will cut through the sweetness of the Moscato grape and soften the effervescence of the wine and seltzer.
For Vodka-Tea infusion
1 cup vodka
1 tablespoon tea
1 ½ cups lemon lime seltzer water
1 very ripe pear peeled, seeded, diced
2 very ripe peaches, peeled, halved and sliced (can use frozen if peaches are not in season)
2 thick slices fragrant orange (choose Cara Cara or similar variety), plus additional for garnish
1 cinnamon stick
For the Sangria
½ cup peach, pear, or vanilla liqueur (recommendation: Gran Marnier Signature Collection No. 2 Raspberry Peach Liqueur)
2 bottles Sparkling Moscato from the Vineyard at Hershey
Prepare the vodka-tea infusion for the sangria base. In a large pitcher combine the vodka, tea, seltzer, fruit and spices. Muddle with back of spoon and refrigerate to infuse overnight. (Note: I like to give my cold “brew” infusion a full 24 hours.) Strain the infusion into a clean pitcher and add liqueur.
Make your sangria. Pour 1 – 2 tablespoons of your Sangria Base into an ice filled glass and top off with a generous pour of Sparkling Moscato from the Vineyard at Hershey. Garnish with skewered fresh citrus and fruit slices.
Makes about 10 cocktails—Enjoy Responsibly