The Whole Smiths

Whole Eating + Happy Living

Cherry Spice Sangria – whole smith (craft)cocktail

This week when I saw fellow blogger, Sarah, over at Spinach and Scissors celebrated her birthday at ChaChaCha in SF with a glass of sangria I immediately knew what this week’s whole smith (craft)cocktail was going to be.

When I first moved to San Francisco I loved ChaChaCha. For those of you who aren’t familiar, it’s a Spanish restaurant in the Mission District there. Growing up, my grandmother, who was from Spain, cooked a lot of Spanish cuisine. Two dishes which I remember most were the paella and spanish tortilla. In fact, I credit my deep and passionate love of olives to my Spanish heritage and my grandma! (Like, I rrrrreally love olives. So much so, that I wanted to name our first daughter Olive or Olivia so I could call her “my little olive”. But my husband was having none of that.)

After looking at the menu this week and through one of my Spanish cookbooks, I realized how easy it would be to recreate much of their cuisine into something my body can process a bit better. So keep an eye out here for some upcoming Spanish inspired dishes.

And now let’s drink! Salud!



Cherry Spice Sangria - whole smith (craft)cocktail



Yield 4

Cherry & apple red sangria


  • 1 bottle of medium bodied red wine such as Merlot or Tempranillo
  • 1/4 C. Cointreau
  • 1/2 C. amaretto
  • 2 oranges
  • 1 green apple
  • 1 C. pitted cherries frozen or fresh
  • 1/4 C. honey simple syrup
  • 1/2 tsp. cinnamon


  1. Pour red wine, Cointreau, amaretto and homey syrup into serving pitcher
  2. Juice one orange and add to pitcher
  3. Slice apple and additional orange and add to pitcher
  4. Add cherries & cinnamon to pitcher
  5. Stir to combine and chill in refrigerator two hours prior to serving
  6. Pour over ice & enjoy

Courses cocktail

Cuisine paleo / spanish

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Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

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