Diego Ibañez from Emiliano's Bakery & Café in Gainesville is sharing his sangria recipes for the holidays.
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Emiliano's Sangria
16 oz Emiliano's Sangria Blend (Apple Juice, Peach Nectar, Lemon Juice, Confectioners Sugar)
16 oz Spanish Red Table Wine
8 oz Ginger Ale
Ice
Mix all the ingredients in a large pitcher, add some ice let chill then pour. For an added flare add sliced fresh fruit such as oranges, lemons, apples and peaches.
Approx. 8 glasses
Emiliano's Spicy Diablo Sangria
16 oz Emiliano's Sangria Blend (Apple Juice, Peach Nectar, Lemon Juice, Confectioners Sugar)
12 oz Spanish Red Table Wine
4 oz Cognac
2 oz Cointreau
8 oz Ginger Ale
2 tbsp Chipotle Paste
Ice
Mix all the ingredients in a large pitcher, make sure the chipotle paste is dissolved (will still show as red specks or flakes) add some ice let chill then pour. For an added flare add sliced fresh fruit such as oranges, lemons, apples and peaches. For a spicier sangria increase the amount of chipotle paste.