Jamaica Sangria

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.
Servings: 812-ounce drinks


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


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.


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