Bolo Sangria

MetroCooking DC
Bolo Sangria (Gato)Recipe

This must-try sangria recipe gets a tart punch from pomegranate juice. Deck your glasses out with orange, lemon, and lime slices, plus a few blackberries, for good measure.

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Serves: 4 to 6


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1 bottle red wine, such as Rioja
3 ounces brandy
2 ounces pomegranate juice
2 ounces orange juice
1 1/2 ounces Triple Sec
1/2 ounce simple syrup (or more if you prefer your sangria a bit sweeter)
1 orange, halved and thinly sliced
1 lemon, halved and thinly sliced
1 lime thinly sliced
1 pint blackberries


Combine all ingredients in a large pitcher, cover and refrigerate for at least 4 hours and up to 48 hours to allow the flavors to meld.

NOTE: This cocktail pairs exquisitely with Gato Brick Chicken with Tarragon Salsa Verde.

Bobby Flay
MetroCooking DC 2014

Created date

July 2015