Hump Day Happy Hour: Sangria, Skyscrapers & Sun
Part 1 of my July cocktail series featuring thirst quenching libations every Wednesday this month. Glug, glug, glug, glug…
As a California girl, I’ve always favored warm weather. Of course, it was practically a year round season in sunny SoCal. So when I transplanted myself to this wonderful place where the three other seasons actually exist, I cherish my summa’ summa’ summa’ time even more. And how does one commemorate this awesome time of the year? By chugging down ice cold cocktails while worshipping to the sun gods. Duh.
While most find it hard to believe that the concrete jungle is nearly as exotic as burying your toes in the sand at Huntington Beach, I simply can’t get enough of this urban lifestyle. Maybe I’m a bit biased since our recent discovery of the secret passage to our rooftop?!?
A week ago, we boldly ventured 5 flights up to the door marked “Emergency Only. Alarm Will Sound.” Which it did NOT! Gooooooaaaaaal!!!
So this is where we spent our Fourth of July “staycation”. Lounging around, gazing up at the skyscrapers, music blasting and sipping on refreshingly crisp, fruity white sangrias. What a perfect way to say Happy Birthday America!
|2||bottles sauvignon blanc (the Trader Joe’s two buck chuck works perfectly!)|
|1||cup peach schnapps|
|1||Tbsp white granulated sugar|
|1||peach, cut in large cubes|
|a handful of blueberries|
|a handful of white grapes, halved lengthwise|
|a handful of watermelon cut in large cubes|
|apple juice frozen in ice cube trays|
- In a large punchbowl, combine the wine, vodka, peach schnapps, sugar and limeade. Stir until sugar is dissolved.
- Add peaches, blueberries and grapes. Do not add the watermelon yet! Cover punch bowl with plastic wrap and allow the flavors to meld together overnight. You can either leave it on the kitchen counter or in your fridge if you’re lucky enough to have room.
- When ready to serve, use the apple juice ice cubes to keep your sangria nice and cold.