I am not ashamed to admit I love a good cocktail, especially during the summer months. However, one of my favorite libations is sangria. I’m not sure if it would technically be viewed as a cocktail or a wine punch, actually.
If you haven’t had sangria it originates in Spain where it is red wine based mixed with a bit of brandy, sometimes lemonade and fruits which infuse into the liquids to create a refreshing sipper with a fantastic depth of flavor. Today I’m sharing a recipe for Moscato sangria to add to your recipe collection!
Moscato rose to be the ‘it girl’ in the wine scene within the last decade. It is a sweeter wine that’s easy to drink.
Its rise to fame reminds me of when Pink Zinfandel skyrocketed in popularity in the 1990’s, I suspect for a very similar reason; you can drink it with or without a meal, it has a pleasing flavor and it’s priced well. Wine can be intimidating if you haven’t tasted much of it, and I think Moscato is unpretentious compared to other wines.
Moscato, made from the sweet Muscat grape, has enjoyed its heyday really from the hip hop industry. Go figure, right? Luminaries such as Lil Kim and Drake began rapping about it mid last decade, and ‘bam’, it has become a wine for all ages, where typically wine drinkers are an older set. Again it’s the easy ‘drinkability’ of the wine that makes it approachable and popular.
As much as I love traditional food and drink roots, I love to change things up as well. This witnessed by the multiple sangria recipes I’ve created for all seasons! Today is no different. If people love Moscato, they are going to totally dig Moscato Sangria. Moscato blended with orange liqueur, brandy and luscious fruits that can be found all year long.
This will take the edge off the heat during the summertime and be a flavorful oasis during the colder months. Sangria can have a fizzy component as well, which is always fun. The flavors of this blend are so delicate and perfect, a top off of sparkling water is all it needs!
Generally allowing a sangria to sit for at least a few hours before serving is best to ensure a blending of all the flavors. I do find sangrias with stronger citrus such as lemon or lime can become off balanced in a tart way if stored for multiple days (so ‘drink up’ is the moral of that story!). I would suggest if you want to nurse this recipe over time, removing the lime after it’s infused is a good move.
I like to add a bit of the infusing fruit to the serving glass. The boozy fruit is fantastic to nibble on or add to a bowl of ice cream! If you loved this recipe, I think you’ll love these sangria recipes too: easy apple sangria, tropical fruit sangria, and winter citrus white sangria.