We had a blast at our Seasonal Summer Sangria happy hour at The Bonneville. And even better, The Bonneville bartenders have shared their recipes with us!

Strawberry Basil Fizz

• 1 x quart of Fresh Local Strawberries, cored and sliced
• 1 x bunch of Fresh Local Basil tear or slice
• 1 x bottle of Semi-Sweet or Demi-Sec Sparkling Wine

Combine all together in a pitcher with ice and stir. Let steep for at least one hour to maximize the Strawberry flavor. If in a hurry you can muddle some of the strawberries in the bottom of the pitcher before adding the rest of the ingredients

Peach Ginger Sangria

• 4 to 5 Ripe Local Peaches
• 2 to 3 oz of fresh Ginger
• 1 cup Simple Syrup
• 1 x Bottle of Pinot Grigio or Chenin Blanc or your favorite crisp white wine

Pit and quarter the peaches. Puree them in a blender - if they are ripe they should puree easily if not add a little bit of water to help them along. Make a Ginger Simple Syrup by slicing your ginger very thin.

In a saucepan add one cup of sugar to one cup of water along with the sliced ginger, bring to a boil then reduce to a very low simmer and let the ginger steep for about 10 to 15 minutes. Cool the syrup.

Add your peach puree and your wine to a pitcher and stir. Start by adding 1/2 cup of the Ginger Simple Syrup, stir and taste. Add more syrup if desired - it depends on how ripe the peaches are and your personal taste. Add Ice and Serve

Traditional Sangria

• 2 to 3 Fresh Tangerines or Oranges
• 1/2 Cup of Luxardo Cherry Liqueur
• 1 x Bottle of Spicy Red Wine, we suggest a Shiraz or Zinfandel
• Orange Bitters

Slice the Fresh Tangerines or Oranges and add to a pitcher. Add the Bottle of Red Wine, 1/2 Cup of the Cherry Liqueur and 4 solid Dashes of Orange Bitters. Stir and Add Ice. Taste and adjust to your preferred sweetness by adding more Cherry Liqueur or more Bitters. Let steep for an hour so the orange/tangerine has a chance to infuse. You can also use other fruit if you desire.