The Happiest Hour {Best Berry Sangria}

There is this little bar in historic St. Augustine called Sangria's. They make, hands down, the best sangria you have ever had. They let the fruit soak over night in sangria from the day before and top each glass with bit of sparkling wine for an effervescent flair. I've never made sangria in my life that compares to this. Until now. The trick I learned was mixing it all the night before and letting it sit. I added a bit of the mixture to the berries and let those sit overnight as well. The next day, I mixed  it all up and topped with sparkling wine to create my perfect rainy day cocktail! Here's the recipe.


:: Ingredients ::
750 ml Bottle Red Wine
1 1/2 Cups Port Wine
1 Cup Orange Juice
1 Cup Cranberry Juice
2 Cups Mixed Berries

:: Directions ::
1. Combine red wine, port wine, orange juice, and cranberry juice in pitcher.
2. Place berries in a separate pitcher and top with 1 cup of the sangria mixture.
3. Let both sit in the refrigerator overnight. Serve and enjoy!

The Happiest Hour {Berry Sangria}

Happy Friday! Or should I say happy long weekend! Labor Day weekend is finally upon us and so is the end of summer. While my favorite season is coming to an end, I must admit I am excited for all that fall has to bring. I can't wait college football, hearty soups, and layers! I've got grand plans for beer tasting parties, fall crafts, and creating a beer garten for Rob's 25th birthday. I want to kick off the holiday weekend (and summer goodbye party) with a recipe for a refreshing (and patriotic!) cocktail to enjoy with friends this weekend. This summer has really gotten me to expand my horizons and find ways to enjoy white wine. My favorite way to do this is with fresh fruit and a yummy glass of sangria. To close out berry season, I wanted to take advantage of the sweet blueberries and raspberries while I still could. Here's my recipe for a light and refreshing berry sangria that also doubles as a berry compote to top pound cakes and pancakes!

:: Ingredients ::
750ml White Wine
2 Cups Fresh Raspberries (plus more for garnish)
2 Cups Fresh Blueberries (plus more for garnish)
1/3 Cup Sugar
1/4 Cup Water
Soda Water

:: Directions ::
1. In a medium sauce pan, combine raspberries, blueberries, sugar, and water. Bring to a boil stirring to dissolve sugar.
2. Once boiling, remove from heat and cool to room temperature.
3. After cooled, strain syrup through a mesh strainer. Hint: Don't push all the liquid through the strainer. Save just a bit with the whole berries to serve as a compote to top pancakes the next morning!
4. Pour syrup into a pitcher with white wine. Let sit in the refrigerator overnight to enhance flavor.
5. Serve over ice with a splash of soda water and fresh raspberries and blueberries for garnish.