Our wedding is in 103 days. OMG! Can you believe it?!
This past weekend, I was showered with lots of love and amazing presents at my bridal shower. It was so much fun! I was able to be joined by all of my bridesmaids, lots of friends and family, and had a wonderful time. (there was lots of good food too of course!)
Since the shower is really for the gals… Dave and I decided to have a really fun night out before the shower with all of our friends. We decided to go to our absolute favorite restaurant in Philly- which happens to be a BYO. I made an awesome Sangria recipe (my first!) and wanted to share it with you today. It was delish!
Bobby’s Red Sangria
2 bottles Spanish Red Table Wine
1 cup Apricot Brandy (or other)
1/2 cup Triple Sec
1/2 cup Raspberry Liquor (I used Framboise)
1 cup Orange Juice
1 cup Pomegranate Juice
3/4 cup Simple Syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices, Apple slices, Blackberries, One Cinnamon Stick
1. Mix the brandy, triple sec, and raspberry liquor in a large pitcher. Cut half of the fruit and add to the boozy mixture. Add juices and simple syrup. Add the two bottles of wine and seal the container. Let sit in the refrigerator for at least 24 hours before serving.
2. Before serving, remove the old fruit and cinnamon stick and add the remaining chopped fruit.
Recipe adapted from: Bobby Flay’s Red Wine Sangria
I was confident that I couldn’t go wrong with a Bobby Flay recipe and started there. With a few suggestions from friends, I added the raspberry and cinnamon which worked out great. A great piece of advice is that the Sangria gets better with time… don’t try it right away and expect it to be good! It has to sit with the fruit for a good amount of time before it is just right. ENJOY!