Avery Island Sangria

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Sangria Mix

  • 1 (750-ml) bottle red Rioja wine
  • 3 oranges, cut in half
  • 2 lemons, cut in half
  • 1 lime, cut in half
  • 4 cups sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons TABASCO® brand Habanero Sauce


  • Ice
  • 1 shot Sangria Mix
  • 1/2 shot brandy
  • 1/2 shot Cointreau
  • 1/2 cup red Rioja wine
  • 1slice lemon
  • 1 slice orange, halved


To make sangria mix, combine wine, fruit, and sugar in a medium saucepan over high heat; bring just to a simmer, reduce heat to low, and simmer 15 minutes.

Remove from heat and strain immediately, pressing fruit with a large spoon to remove juice. Whisk in cinnamon until blended and set aside to cool. Stir in TABASCO® Habanero Sauce. Pour into a 1-quart pitcher and chill.

For each serving of sangria, fill a 12-ounce glass with ice and add sangria mix, brandy, Cointreau, and wine. Place shaker cup over top and shake to mix thoroughly. Garnish with orange lemon slices.

Recipe By: Chef Jason R Gronlund

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