Cocktail Spotlight: Sandeman’s Sangria from The Berkshire Room

With summer nipping at our heels, we’re all ready to switch out our wardrobes and trade in our hot cocktails for cooler ones! Chicago’s Nigal Vann from The Berkshire Room partnered with Sandeman Port Wine to create a variation of the classic sangria that is fit for anyone looking to start up spring time brunches at home this year! You can enjoy it now, and long into Chicago summer ahead…

Sandeman’s Sangria

Batched Recipe (Serves 10)

Ingredients:

• 10 part Sandeman Founder's Reserve Ruby Port

• 10 part sour mix (alternatively equal parts lime and simple syrup)

• 7 ½ part spiced rum

• 7 ½ part pineapple juice

• 2 ½ part Clèment Mahina Coconut

Method: 

Whisk everything together in a large vessel and pour over crushed ice. Garnish with a pineapple frond and lime wheel.