What I Learned At Wine Fest with Boozy Fruit

Adapted by StarChefs.com
August 2013
Yield: 4 Cocktails


White Wine Sangria
One 750-Milliliter bottle aromatic white wine, such as Gewurztraminer or Viognier, plus additional as needed
2 ounces St. Germain
Peel of 1 lemon, plus additional as needed
Peel of 1 orange, plus additional as needed
Peel of 1 lime, plus additional as needed
Peel of 1 apple, plus additional as needed
2 kaffir lime leaves
Boozy Fruit
One 750-Milliliter bottle Cava
ΒΌ cup sugar
2 ounces St. Germain
1 quart mixed blueberries, blackberries, raspberries, and strawberries
2 kaffir lime leaves
To Assemble and Serve
kaffir lime bitters


For the White Wine Sangria:

In heavy, nonreactive saucepan, combine all ingredients, cover loosley, and simmer at least 8 hours. replenishing with wine and fresh peels as needed to maintain original volume. Discard old peels. Chill in ice water bath, strain through chinois, cover, and refrigerate.

For the Boozy Fruit:

In a heavy, nonreactive pot, combine Cava, sugar, and St. Germaine and bring to simmer. Remove from heat, add berries and lime leaves, and let cool. Remove lime leaves, cover, and refrigerate.

To Assemble and Serve:

Season wine glass with dash of bitters, fill with ice cubes, and pour in 6 ounces of White Wine Sangria followed by 2 ounces Boozy Fruit liquid. Finish with berries.