Hellooooo Monday!! After a very daunting and emotionally exhausting week last week (more to come on that soon!), it feels so good to be back on the blog today indulging in inspiration for summer and the upcoming holiday. The fourth is right around the corner, and I have an exciting cocktail recipe to share with you today that is just perfect for those backyard celebrations, colorful evenings and a holiday just like the 4th of July!
I shared our initial inspiration for our summer Fortunate Feast series with the tabletop here, and today I’m starting off the summer feast with Seth’s beautiful sangria recipe!! I’ll fully admit that in the past I’d never been a huge fan of sangria (I always felt like the fruit and fixings floating in the overpowering liquid felt a little “out of a frozen bag”) BUT this recipe and proceeding cocktail knocked my socks off!!!! Seth’s unwavering commitment to fresh, local, PNW sourced ingredients made this sangria the best I’ve ever had! It was the perfect complement to our colorful summer tabletop, and once you’ve seen the rest of this upcoming edible spread, you’ll see why Seth’s sangria recipe is the perfect addition to our little roundup of summer inspiration.
Ingredients
1 bottle dry white wine
3 ½ ounces Brandy
3 ½ ounces Simple Syrup (Equal parts sugar and water brought to a boil for 1-2 minutes) Let cool completely and store in the fridge for up 3-4 weeks)
1 ½ cup OJ
Apricot puree (pit and peel 6 apricots and puree in a blender with a small amount of water)
½ lbs Rainer Cherry pitted and cut in half
4-6 apricots pitted and cut into 1/8 chunks
5 sprigs mint ( leaves torn )
Directions
Place all ingredients in a pitcher and stir, Refrigerate overnight or at least for 8 hours. Serve over ice
Stay tuned for more summer recipes coming over the next few weeks including a DIY for that little stir stick in the sangria!! Also, I’ll be sharing some exciting pictures from the Clyde Oak dinner later this week as well – loads of dinner inspiration to come!
FF Collective : {photography : Monica Hines | food and recipe development : Seth Hines | styling and art direction : Jenn Elliott Blake | custom graphics & titles : Amy Moore
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