Happy National Sangria Day to all who celebrate! You may scoff at celebrating these arbitrary holidays, but when it comes to anything I can cheers with and to, count me in for any celebration!
By this point, you know the 2 Sous Chefs: my sister, Andi, and my brother-in-law, Joe. They are legitimate chefs, educated at NECI (same place as Alton Brown, NBD), and practicing their craft at one of the best restaurants in the mountains of North Carolina. Prior to giving birth to the Pamper Pirate and taking a multi-month break from blogging back in 2019 to 2020, Andi and Joe had a regular weekly vertical on Lucindervention. The recipes? Genius. Always amazing, especially when alcohol is involved.
Rather than going out to booze, save the money, stay home and celebrate National Sangria Day with a 2 Sous Chefs original recipe, and don’t worry about the DD!
“Memorial Day has come and gone and we all know that means one thing. It is officially sangria season! I have been perfecting my sangria for a couple of years now, and I think it is finally time to reveal my secrets for the perfect sangria to the world. This recipe is perfect for parties, as it’s makes about a gallon. If you are just making it for yourself, you can easily split it in half and save the rest of the ingredients for a future batch!” – Andi
Editors Note: Always drink responsibly.
Ingredients
- 1 bottle of white wine
- 1 bottle of passion fruit rum
- 1 bottle of peach schnapps
- 1 bottle of Simply Mango Orange Juice (Feel free to substitute with your juice preference. I happen to love mango for this particular recipe.)
- 1 package of frozen fruit of your choice (I really love a strawberry, mango, peach mixed fruit for this recipe.)
Directions
- Use one large six-to-seven quart container or two (2) quart pitchers. If you use the two (2) pitchers, make sure you split up the ingredients as accurately as you can.
- Mix the ingredients together.
- Let it sit overnight, if possible, for best flavor. (If you just can’t wait, 2 hours will do!)