Inspired by beachside sangria, this is less sweet than its Spanish sister, but inspires the same feelings of holiday relaxation. No frills, just quality ingredients – which make this easy to pair with most seafood dishes, grilled meats and salads.
Serves 1
7 red grapes 75ml pinot noir 15ml vodka – we use Russian Standard 10ml agave nectar Orange peel, to garnish
Muddle five grapes in a Boston shaker, then add the wine, vodka and agave nectar, and shake over ice. Strain into a hurricane glass and garnish with the remaining two grapes on a skewer and a curl of orange peel for that extra summery touch.
For more read the full of article at The Guardian
