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
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.
Just FYI, I just clicked on “Jamaica cooler” in the recipe for Jamaica Sangria, but it is a dead link. P.S.: thanks for the free recipes on the website.
Thanks, Pablo. We’re fixing that now.