Friday, October 12, 2012

Bartlett Pear Sangria

2 diced Bartlett pears

10 lemon slices

1 bottle of pinot grigio

1 cup triple sec

1 cup brandy

Ginger ale

Combine all ingredients in a large bowl. Let it sit for at least four hours. When serving, ladle the sangria into an ice-filled glass, and top with ginger ale. Garnish each glass with a sprig of mint or rosemary.

Source: Fiamma Trattoria, The James Hotel, Scottsdale, Arizona

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