#SCBDExclusive: National Sangria Day



Who doesn’t love a good sangria? Check out these awesome recipes we got from our favorite brands and restaurant


Sotto 13 offers Sangria made with Lambrusco Rose Wine, Brandy, Peach Snapps and Fresh Fruit. (9g/30pitcher).

Trattoria Il Mulino has an amazing Sangria. There are spikes of Brandy, hints of cinnamon and clove, and seasonal fruits all blended together into a balanced, palatable Sangria.



This National Sangria Day think outside the bottle!  Instead of twisting the cap of a bottle of pre-made sangria, create this flavorful Fruit Cup Sangria with VeeV Acai Spirit.

Fruit Cup Sangria


  • 1.5 oz. VeeV Acai Spirit
  • .5 oz. Licor 43
  • 1 oz. pomegranate juice
  • 1.5 oz. Cabernet Sauvignon
  • Sliced pear, strawberry and orange slices


  • Shake all ingredients well with ice and strain into a wine glass.
  • Garnish with slices of pear, strawberry and orange



Rancho ValenciaRancho Valencia Resort & Spa | San Diego, CA

Spanning 45 lush acres of gardens, trails, olive groves, casitas and more, Rancho Valencia Resort & Spa is a Mediterranean inspired, all-suite property offering the finest accommodations, service and programming that San Diego has to offer. In Fall 2012, Rancho Valencia—Southern California’s only Relais & Châteaux property— reopened to guests after a 10-month, $30 million property-wide renovation. As part of the renovation, major efforts were focused on the reconceptualization of its food and beverage program. Two new additions to Rancho Valencia include the resort’s signature restaurant, Veladora, and The Pony Room, which features a bar and outdoor patio with fire pits.

Rancho Valencia Sangrita


  • 1 oz fresh squeezed orange juice
  • 3/4 oz fresh lime juice
  • 3/4 oz house made grenadine
  • 1/2 oz fresh lemon juice
  • 1/2 tsp chili powder
  • 2 slices jalepeno
  • 2 slices Serrano pepper


Mix all ingredients. Allow pepper to steep until desired heat is achieved (1-2 days)
Strain pepper. Serve neat as a sipping sidecar to blanco tequila

TMH Sangria 05The MODERN Honolulu
Located at the gateway to Waikiki on the island of Oahu, The MODERN Honolulu sets a new standard for lifestyle hotels with an innovative urban resort design that reflects sophistication and style. Sweeping vistas of the Pacific Ocean and city skyline surround the hotel’s 353 guest rooms and suites. Two stylish pools overlook the Pacific for daytime fun while a vibrant scene at Addiction nightclub and The Study lobby bar offer evening rendezvous. Centrally located, The Modern is within walking distance to popular Waikiki beaches, Hawaii’s largest open-air shopping center, Ala Moana, and near a selection of luxury boutiques and retail stores that line Waikiki’s main thoroughfare, Kalakaua Avenue.

The Modern Honolulu House-Made Sangria


  • 1oz. Oronoco Rum
  • 1/2oz. Fresh Lime Juice
  • 1/2oz. Agave Syrup
  • 2oz. Passion Fruit Juice
  • 1oz. Pineapple Juice
  • 1.5oz. Merlot

Garnish with an orange slice


Delicatessen_Sangria_1_Photo Credit DelicatessenExecutive Chef/Partner Michael Ferraro’s Sangria Pitcher


  • 2 oz. Blackberry liquor
  • 2 oz. Peach schnapps
  • 2 oz. Apricot liquor
  • 1 oz. Orange juice
  • 1 bottle Wine
  • 2 Apples
  • 1 Orange
  • 1 Lemon
  • 1 Lime
  • ½ cup  Blueberries


1. Chop the apples, orange, lemon and lime into large pieces; set aside

2. In a large pitcher, combine the blackberry liquor, peach schnapps, apricot liquor, orange juice and wine

3. In wine glasses, add ice and pour sangria

4. Garnish with chopped fruit

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