Raspberry Bourbon Sangria
You know I love a cocktail that is simple yet sophisticated, and this Raspberry Bourbon Sangria is exactly that. It is one of my favorite Chambord cocktails, right alongside my Chambord Sweet Thyme cocktail and my Chambord Pink Ginger Berry cocktail. Whatās more, it is perfect for holiday gatherings.
When using Chambord in a cocktail, a little can go a long way. On the other hand, it is not an overpowering flavor. With this in mind, it is ideal for brunches and bridal showers. It is the drink I pour when I host a fabulous brunch at home, and it sits beautifully beside a DIY bridesmaid proposal box with Chambord for the bride-to-be.
The recipe pairs Chambord with Old Forester 100 bourbon, fresh grapefruit juice, mint and a hibiscus tea steeped with a pinch of salt and black pepper. As a result, it is fruity and bright without being too sweet. If you already love my Woodford Spire cocktail or a classic mint julep, this is the bourbon cocktail to make next.
What Is a Raspberry Bourbon Sangria?
In essence, it is a shaken cocktail that drinks like a sangria: fruit-forward, served over ice in a wine glass and finished with fresh grapefruit. There is no wine in it. Instead, the raspberry flavor comes from Chambord, which is produced in the Loire Valley of France from blackberries, raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac.
Ingredients (With Purpose & Flavor Notes)
- Chambord liqueur (2 ounces). The raspberry backbone of the drink, and the source of its deep red color.
- Old Forester 100 bourbon (1 ounce). Adds warmth and keeps the liqueur from tasting too sweet.
- Fresh grapefruit juice (1 ounce). Brings the tart, slightly bitter citrus that balances the Chambord.
- Hibiscus tea (3/4 ounce). Steeped with salt and black pepper, it adds a floral, lightly spiced note.
- Mint leaves (3). Torn into the shaker for a fresh finish.
- Grapefruit slices and a mint sprig. The garnish, and the first thing you smell as you sip.
- For the tea. 9 ounces hot water, 3 hibiscus tea bags (or 1/2 ounce dried hibiscus flowers, measured by volume), 1/8 teaspoon salt and 1/8 teaspoon black pepper.
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Everything I Love for this recipe
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Cocktail Shaker
For the host building a home bar. It chills the drink and bruises the mint.
Double Jigger
For anyone who free-pours. It keeps the Chambord and bourbon in balance.
Mesh Strainers
For straining the hibiscus tea and the torn mint, so nothing floats in the glass.
Bar Strainer
For the double strain. It fits over the shaker tin and holds back the ice.
Wine Glasses
For the hostess who wants one glass for wine and cocktails. They hold plenty of ice.
Citrus Juicer
For the brunch host juicing more than one grapefruit. Fresh juice matters here.
Electric Kettle
For the tea lover. It heats the water for the hibiscus tea and pours cleanly.
Measuring Cups
For steeping the tea. Cover the cup while it steeps, then pour from the spout.
Ice Cube Trays
For the guest who sips slowly. Big cubes keep the drink cold without watering it down.
Paring Knife
For clean grapefruit slices on the rim. The one knife every home bar needs.
Serving Tray
For carrying a round of drinks to the table, with the garnishes alongside.
Linen Napkins
For the host who loves the details. A small touch under every cold glass.
How To Make a Raspberry Bourbon Sangria
Step 1: Steep the Hibiscus Tea
Combine 9 ounces of hot water with the 3 hibiscus tea bags, 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. Keep it covered and let the mixture steep for 20 minutes.
Step 2: Strain and Cool
Strain the tea through a fine-mesh strainer and let it cool. You will have enough tea for up to 12 cocktails.
Step 3: Tear the Mint
In a shaker tin, rip the 3 mint leaves into small pieces.
Step 4: Shake
Add 2 ounces of Chambord, 1 ounce of bourbon, 1 ounce of fresh grapefruit juice, 3/4 ounce of the hibiscus tea and a handful of ice. Shake well.
Step 5: Strain and Garnish
Double strain into a wine glass over fresh ice. Garnish with grapefruit slices and a mint sprig.
Raspberry Bourbon Sangria
Ingredients
For the Hibiscus Tea
- 9 ounces hot water
- 3 hibiscus tea bags or 1/2 ounce dried hibiscus flowers, measured by volume
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For the Cocktail
- 2 ounces Chambord liqueur
- 1 ounce Old Forester 100 bourbon
- 1 ounce fresh grapefruit juice
- 3/4 ounce hibiscus tea from above, cooled
- 3 mint leaves
- ice
- grapefruit slices and a mint sprig for garnish
Instructions
Make the Hibiscus Tea
- Combine the hot water, hibiscus tea bags, salt and black pepper. Cover and steep for 20 minutes.
- Strain through a fine-mesh strainer and let the tea cool.
Make the Cocktail
- Rip the mint leaves into small pieces and drop them into a shaker tin.
- Add the Chambord, bourbon, grapefruit juice, 3/4 ounce of the hibiscus tea and ice. Shake well.
- Double strain into a wine glass over fresh ice. Garnish with grapefruit slices and a mint sprig.
Notes
KEEP HOSTING
More to pour from the bar ā three cocktails worth shaking up next.
The Perfect Raspberry Lemonade
Cool, tart and endlessly refreshing for warm afternoons.
Pour a Glass ā
The most Refreshing Cucumber Watermelon Sangria for Summer
A fruit-forward sangria built for slow sipping and easy entertaining.
Pour a Glass ā
Bourbon Peach Tea Smash
A spirit-forward sipper with bold, warming character.
Pour a Glass āVariations
Make It Sparkling
For a bubbly option at brunch, try my champagne brunch punch.
Lean Into the Grapefruit
If the grapefruit is your favorite part, my grapefruit rosemary cocktail is the one to make next.
Try a Summer Sangria
When the weather warms up, I switch to my cucumber watermelon sangria.
Skip the Alcohol
Furthermore, a pitcher of raspberry lemonade keeps the raspberry theme going for guests who are not drinking.
Use Dried Hibiscus
Swap the 3 tea bags for 1/2 ounce of dried hibiscus flowers, measured by volume.
When I Love Serving Raspberry Bourbon Sangria
A Bridal Shower
The color is beautiful on a table, and it feels celebratory without needing champagne.
Brunch at Home
Grapefruit and hibiscus make it bright enough for a late-morning menu.
A Holiday Gathering
The deep red is made for the season. Equally important, it is an easy signature drink when I host a holiday dinner party with friends.
Valentineās or Galentineās Day
It matches the pinks and reds of my Valentineās Day tablescape.
Derby Day
It gives guests a second bourbon option when I host a Kentucky Derby party.
A Girlsā Night In
Steep the tea ahead, set out the wine glasses and shake each drink to order.
What To Serve With Raspberry Bourbon Sangria
A Brunch Main
My spinach and bacon quiche is savory enough to balance a fruity cocktail.
A Berry and Mint Appetizer
The blackberry goat cheese mint crostini echo the berry and mint in the glass.
A Cheese Course
In particular, a cheese platter gives guests something salty to nibble between sips.
Something Sweet
Finish with a mini cheesecake board.
Shelf Life & Storage Tips
- Make the tea ahead. Steep and strain the hibiscus tea the day before, then keep it covered in the refrigerator.
- Garnish last. Slice the grapefruit and pick the mint shortly before serving so both stay fresh.
Frequently Asked Questions
What is in a Raspberry Bourbon Sangria?
Chambord, Old Forester 100 bourbon, fresh grapefruit juice, hibiscus tea and mint, garnished with grapefruit and a mint sprig.
Is there wine in this sangria?
No. It is served like a sangria, over ice in a wine glass, but it is a shaken cocktail.
Can I use dried hibiscus flowers instead of tea bags?
Yes. Use 1/2 ounce, measured by volume, in place of the 3 tea bags.
How many cocktails does this recipe make?
One. The hibiscus tea makes enough for up to 12, so you can shake another whenever you are ready.
What glass should I use?
A wine glass. I use stemless ones, as you can see in my photos.
Final Thoughts
All things considered, this is the cocktail I recommend when you want something that looks impressive and takes very little effort. It is simple, it is sophisticated and, without a doubt, it is one of the prettiest drinks I make. As always, please drink responsibly.
