Dubonnet Sangria Food

DUBONNET SANGRIA

Dubonnet Sangria image

St. John Frizell of [Fort Defiance](http://fortdefiancebrooklyn.com/) in Red Hook, Brooklyn, created this recipe for a [Fourth of July drinks](/articlesguides/holidays/july4/sangria-red-white-blue) feature-this is the red option in a special red, white, and blue Sangria series. Dubonnet takes center stage in Frizell's Sangria but is a supporting player in many classic cocktail recipes, including the gin-based Dubonnet cocktail (also known as the Zaza). It's an aperitif wine that Frizell says is similar to vermouth and has been popular in French cafés since the 19th century.

Provided by St. John Frizell

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 orange cut into wedges, plus 1 orange sliced into half wheels
1 lemon cut into quarters, plus 1 lemon thinly sliced
2 ounces Cognac
2 tablespoons sugar, plus more to taste
1 (750-milliliter) bottle Dubonnet rouge
6 dashes Angostura bitters (optional)
2 cups cold sparkling water

Steps:

In a large bowl, combine the orange wedges, lemon quarters, Cognac, and 2 tablespoons sugar. Using a muddler or a wooden spoon, press down on the fruit mixture until the juice is released and the sugar is dissolved. Add the Dubonnet and stir to combine. Strain the mixture into a large pitcher and discard the fruit. Add the orange half wheels, lemon slices, and bitters, if using. Stir gently to combine then cover and refrigerate for at least 2 hours and up to 4 hours. When ready to serve, add the sparkling water, then carefully fill the pitcher with ice and stir to combine. Taste and add additional sugar, 1 tablespoon at a time, if necessary.

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