Snowbirds Red & White Sangria Recipes For Your Next Spring Brunch Party

By Jamie Mcfadden
Snowbirds-Vintners-Sangria-Wine-Cocktail

Spring is here, and that means weekends filled with fun, friends, and of course, brunch! Even Mother’s Day can be extra special if you swap out that mimosa for something fruity and fun, like a sangria. Chef Jamie McFadden has created these two twists on a traditional sangria recipe. The first, made with Snowbirds Vintners Central Coast Red Blend wine, has a splash of Campari, aromatic aperitif with sweet, spicy, and bitter orange peel flavors. If you’re a Negroni fan, this one is made just for you!

The second, made with Snowbirds Vintners Grüner Veltliner, cognac, and mint, is incredibly refreshing, and perfect for warmer weather. Try them both, and tell us which one you like best on our Facebook page!

Snowbirds-Vintners-Sangria-Wine-Cocktail

Snowbirds Red Sangria

By Chef Jamie McFadden

Serves 10

In a large punch bowl or pitcher stir the wine with the rum, simple syrup, Campari and lemon juice. Add in all of the fruit and refrigerate until chilled, about 45 minutes or up to 48 hours.  Serve in tall glasses filled with ice and garnish with fruit from the pitcher.

Snowbirds Vintners brunch cocktails-white wine

Snowbirds White Mint Sangria 

By Chef Jamie McFadden

Serves 10

Chef Tip: Make the Simple Syrup a few hours before you want to enjoy your sangria. It will help the flavors mellow and blend together.

For the Simple Syrup: Mix 2 cups water with 2 cups sugar in a saucepan and heat until boiling. Stir until the sugar dissolves (about a minute). Turn off the heat.  Toss in a handful of mint leaves and let it steep (off the heat) for an hour or so. Strain the leaves and store in the fridge until you’re ready to use it. Note: You will not need to use the entire amount. Save the leftover simple syrup for next time. It stores for up to 2 weeks in the fridge.

Make the Sangria: Slice fruit and place in a pitcher. Cover with Snowbirds Vintners wine, vodka, brandy, triple sec, and 1 cup simple syrup; stir.  Refrigerate for 2-4 hours or up to 48 hours.  Fill glasses with ice, give the sangria a stir and pour. Garnish with a sprig of fresh mint.

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