Texas Pete® Hotter Hot Sangria

  • YIELD: 2 quarts
  • PORTION: 2 oz. shot glass
  • INGREDIENTS:
  • 2 Lemons, large
  • 2 Limes, large
  • 2 Oranges, large
  • 3/4 cup Granulated sugar
  • 1 bottle Malbec wine
  • 1/3 cup Brandy
  • 1/3 cup Triple sec
  • 1-2 tsp Texas Pete® Hotter Hot Sauce
  • 1 quart Club soda, ice cold
  • PREPARATION:
  • 1. Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges.  You may get a small amount of the white pith from the peels but there is no need to discard or remove it.  You should end up with about 1 cup of peeled citrus zest.
  • 2. Squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. Add the granulated sugar.  Bring the mixture to a boil and immediately remove from heat.  Allow the citrus simple syrup steep for 30 minutes. After steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill.
  • 3. While the simple syrup is chilling prepare the red wine base.  Pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup.  Mix well.
  • 4. Add 1 teaspoon of Texas Pete® Hotter Hot Sauce to the sangria base and mix well.  This is the time to taste it and see if it is spicy enough for your liking.  Add up to 1 more teaspoon if you like it spicier.  Keep the sangria base and the club soda separate and ice cold until you are ready to serve.
  • 5. Serve the sangria chilled in a 2 oz. shot glass.  Mix 2 parts sangria base to 1 part club soda and serve immediately.
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  • Sangria can be served in a shot glass and well chilled or over ice in a glass like traditional Sangria.

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