Chef Donna: Sparkling Moscato for Cinco de Mayo

Sparkling Moscato Sangria for Cinco de Mayo

This terrific combination of Sparkling Moscato from The Vineyard at Hershey and seltzer give this sangria a gentle effervescence, rather than a fierce fizz. As with all sangrias, this one too is boozy. Delicious, but boozy. Enjoy responsibly!

 

Recipe: Sparkling Moscato Sangria

Makes about 10 cocktails

 

This classic sangria preparation uses tea to infuse a burst of citrus and tropical flavors into a vodka base. Use a tea, like The Spice & Tea Exchange® Limited Edition Hibiscus Rooibus tea or any one of its berry, peach or citrus herbal teas to complement the bright fruity notes of the Sparkling Moscato. Always garnish with a slice of citrus: the tang will cut through the sweetness of the Moscato grape and soften the effervescence of the wine and seltzer.

 

Ingredients

For Vodka-Tea infusion

1 cup vodka

1 tablespoons TSTE® Hibiscus Rooibus Limited Edition Tea*

1 ½ cups lemon lime seltzer water

1 very ripe pear peeled, seeded, diced

2 very ripe peaches, peeled, halved and sliced (can use frozen if peaches are not in season)

2 thick slices fragrant orange (choose Cara Cara or similar variety), plus additional for garnish

1 clove

1 cinnamon stick

 

For the Sangria

½ cup peach, pear, or vanilla liqueur (I use my favorite Gran Marnier Signature Collection No. 2 Raspberry Peach Liqueur)

2 bottlesThe Vineyard at Hershey Sparkling Moscato

 

*I highly recommend trying the Limited Edition Tea (available through May 26th) for its bright tropical and citrus notes that match perfectly with the Sparkling Moscato tasting profile. When the Limited Edition Tea is gone, you can substitute TSTE® Berry Bouquet or Bonita Peach Rooibus teas. Don’t forget to use coupon code “donna1” at check out to receive 10% off your order.

 

Preparation

Prepare the vodka-tea infusion for the sangria base. In a large pitcher combine the vodka, tea, seltzer, fruit and spices. Muddle with back of spoon and refrigerate to infuse overnight. (Note: I like to give my cold “brew” infusion a full 24 hours.) Strain the infusion into a clean pitcher and add liqueur.

 

Make your sangria. Pour 1 – 2 tablespoons of your Sangria Base into an ice filled glass and top off with a generous pour of The Vineyard at Hershey Sparkling Moscato. Garnish with skewered fresh citrus and fruit slices.