While we are smack-dab in the middle of blood orange season, we whipped up this sangria recipe to make use of this gorgeous and delicious citrus.
- 1 blood orange, cubed
- 1 tablespoon, Jack's Blend Rubarama
- 3/4 blood orange juice
- 1/4 cup Cointreau
- 750 ml dry Spanish wine
- 1 cup ice
- 1 cup ginger ale
- 1 blood orange, sliced
What we used: Jack's Blend, Cointreau, and Evodia Old Vine Garnacha