Published On: Dec 06 2012 08:54:40 AM EST

Diego Ibañez from Emiliano’s Bakery & Café in Gainesville is sharing his sangria recipes for the holidays.

 

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.