Rather than using a French press to coax out flavor from coffee beans, Jasmine Jernberg, a bartender at Blue Bohème in San Diego, layers batches of her Sangria that’s pressed tableside. “This preparation really brings out the brightness of the fruit and blends it into the drink beautifully,” she says. “It’s a mainstay on our patio during social hour because it’s thirst-quenching and easy to drink yet still packs enough of a punch to take the edge off a long hot day.”
- 2 cups fruity red wine
- 2 cups white wine
- 1/4 cup light rum
- 1/4 cup Cognac
- 1/4 cup Grand Marnier
- 1/4 cup agave syrup
- 1/4 cup raspberry purée
- 1 orange, thinly sliced
- 1 lime, thinly sliced
- 1 lemon, thinly sliced
- Garnish: orange slices
- Garnish: basil sprig
In a large bowl, combine everything except the fruit slices.
Layer the orange, lime and lemon slices along the base of a French press.
For each serve, pour the mixture to fill a French press and press.
Pour into a wine glass over ice.
Garnish each glass with an orange slice and sprig of basil.