Alright, this wildfire bullshit in North Carolina is getting out of hand. I still feel like absolute crap and would veeeeeeeery much like it to stop. Hence my, yet again, absence. Also, Louis having several days off for the 4th and the Tour (that one in France.....) really cut into my do-anything-in-the-morning time. I am determined to get back on track.
I feel a little silly posting this considering all the sangria recipes I've seen posted this week. But, this not your traditional sangria. It has champagne. Fancy. Ok, not real champagne. I used Barefoot Bubbly Pinot Grigio (which is really amazing if you haven't had it... and a steal at about $12/bottle!) Personally, I think this does best with a dry variety (not brut or extra dry... regular dry, a step down from the really sweet) so you get a little sweetness but the light, fresh crispness that characterizes sparkling wines is still in the forefront.
1/3 C white rum
1/3 C triple sec
1/3 C fresh squeezed orange juice
1 medium orange thinly sliced
1 lime thinly sliced
~2 Tbsp grenadine (optional, mostly just enhances the color)
1 bottle sparkling wine
Combine rum, triple sec, juice, fruit, and grenadine. Allow to soak together for at least 6 hours, up to 48 hours.
Add 2-3 Tbsp to the bottom of service glass. Top with sparkling wine and a few slices of soaked fruit.
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