Cherry Spice Sangria
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
Ingredients
- 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
Instructions
- Pour red wine, Cointreau, amaretto and homey syrup into serving pitcher
- Juice one orange and add to pitcher
- Slice apple and additional orange and add to pitcher
- Add cherries & cinnamon to pitcher
- Stir to combine and chill in refrigerator two hours prior to serving
- Pour over ice & enjoy
