No. 5 2900 Sangria
1 navel orange wedge, peeled
1 half-inch slice fresh pineapple
3 fresh strawberries, stemmed and sliced in half
3 red seedless grapes
1 slice Red Delicious apple
1 ounce Paula’s Texas Lemon
1 ounce Paula’s Texas Orange
5 ounces 2005 Zin Valle Rising Star Zinfandel, Mesilla Valley
splash of club soda or Sprite
sprig of fresh mint (garnish)
Combine fruit with Paula’s Texas liqueurs and place in a glass or metal container for 24 hours to macerate the flavors and create a sangria base. Add Zinfandel and shake. Pour over ice and top off with club soda or Sprite. Garnish with mint.
Recipe from Tyler Treharne, 2900 Kitchen/Lounge, El Paso.
This recipe originally appeared in the July 2009 issue of Texas Monthly.