With this random winter heat wave reminding us of all things sunshine, we’re getting pretty antsy for the spring and summer months to get here. So what’s the fastest way to kick the winter blues? Bright and delicious sangria, of course! Inspired by the many flavors of our favorite Pressed Juicery selections, we set out to pair each one with its perfect boozy partner.
The possibilities were endless, and when matching a wine (or spirit) with one of the juices, Whitney let one or two of the main ingredients in the juice guide her to a wine with either similar or complimentary flavor and aromatic components. And when you’re using fresh, organic juices with pure flavors rather than the dubious “mixers” that flood the market, you’re doing your palette and body a favor, too. Pour it over ice, throw in a few garnishes and you’ve got instant, delicious, gratification.
Bubbly with Apple Lemon Ginger
NV German Gilabert Brut Nature Cava ($15) – Crisp and dry, this Champagne method bubbly is a delicious companion to tart lemon and subtle ginger spice. The apple in the juice rounds everything out a little bit and creates an elegant and clean finished product.
- 1 bottle Apple Lemon Ginger
- 1 750ml bottle Cava
- 1 meyer lemon, thinly sliced
Pour 1 ounce of the juice and top off with 2 ounces of cava. Garnish with lemon.
Pink Sparkler with Strawberry Apple Lime
NV Huber “Hugo” Rosé ($16.50) – A blend of Pinot Noir and Austrian grape Zweigelt, this dry sparkling rosé balances the somewhat sweet and feminine strawberry and lime juice. Pink on pink!
- 1 bottle Strawberry Apple Lime
- 1 750ml bottle Sparkling Rosé
- Strawberries, thinly sliced.
Pour 1 ounce of the juice and top off with 2 ounces of rosé. Garnish with sliced strawberries.
“Mulled” Wine with Apple Cinnamon
2009 Primitivo Quiles Cono 4 ($12) – This 100% Monastrell from Alicante is a wine that has darker fruit flavors and spiciness but isn’t overwhelming in texture. It acts as a delicious base for a classic mulled wine with aromatic star anise and cinnamon.
- 2 bottles Apple Cinnamon
- 1 750ml bottle Sparkling Red Wine
- 2 orange peels
- 2 cinnamon sticks
- 2 star anise
Combine all of the ingredients in a pot over medium heat until simmering. Ladle and serve.
Sangria blanca with Detox 2: Pineapple, Green Apple and Mint
2010 Vevi Blanco ($12) – This little wine, a blend of Verdejo and Viura from Rueda, Spain, is packed with citrus, peach and fresh green herb flavors which mingles perfectly with the mint and pineapple. Neither one overpowers the other and they seem to become one.
- 1 bottle Detox 2
- 1 750ml bottle white wine
- 1 lemon, finely sliced
- 1 handful mint, leaves plucked
Combine all of the ingredients in a pitcher with ice. Pour and serve!
Fresh Strawberry Margarita: White Tequila with Strawberry Apple Lime and Pink Salt
White tequila’s floral and fresh cut grass taste make it the ideal pairing with delicate strawberry and a kick of lime. Add a little pink salt around the rim and you have a speedy margarita without any sweetener or additives.
- 1 bottle strawberry apple lime juice
- 4 oz white tequila
- 1 lime, finely sliced
Shake all of the ingredients with ice and pour into a glass lined with salt. Garnish lime.
Bourbon Almond Milk Punch
Using a high rye bourbon like Bulleit means a less cloyingly sweet flavor. Combined with luscious almond milk and a touch of spice, this milky punch is surprisingly refreshing.
- 1 bottle almond milk
- 4 oz bourbon
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tablespoon agave nectar
Shake all of the ingredients and pour over ice and top with some nutmeg.
The Pressed Greyhound: Hendrick’s Gin with Grapefruit Mint
The herbaceous and fruity flavors of gin pair perfectly with the sweet/bitter notes of grapefruit and the subtle hit of mint in the juice. Ultra refreshing and super clean, this is a delicious warm weather sipper.
- 1 bottle grapefruit mint
- 4 oz gin
- 1 ruby red grapefruit , thinly sliced
- 1 handful mint
Shake all of the ingredients and pour over ice and top with some grapefruit and mint.
All wines available at Domaine LA.
(By Whitney Adams and Claire Thomas, Photography by Claire Thomas, Brad Fol)