Juanita’s Summer Sangria (by Kevin Hoskins)
Serves 12
2 bottles Sancerre blanc
8 ounces Giffard Crème de Pêche de Vigne
8 ounces cognac
4 ounces freshly squeezed lemon juice
Mix all the ingredients in a large Cambro container. Cover and refrigerate overnight. Transfer into a pitcher and pour into tall glasses filled with ice.
The Juanita MORE! Cocktail – Available at QBar/SF
Pablo knows how to squeeze my lemons.
It’s a popular drink on a cocktail menu. And it’s absolutely delicious! Created by bar manager Dana Gleim this cocktail was designed with my tastes in mind. I’ve been a whiskey and ginger gal for quite a long time. And I love to start my night off with one of these refreshing drinks. You can just follow the simple recipe here.
The Juanita MORE! Cocktail
4 blackberries / plus one for garnish
1/4 of a freshly squeezed lemon juice
2 ounces of Jameson Irish Whiskey
3 dashes of Angostura bitters
Splash of Bundaberg ginger beer
Ice
Gently muddle the blackberries in a pint glass. Squeeze the lemon juice into the glass and add the Jameson and bitters. Shake well and double-strain over a tall iced glass.
Bartender Pablo straining the muddled blackberries.
Top with Bundaberg ginger beer and garnish with a blackberry.
Drink and enjoy!
The Juanita MORE! Cocktail
Juanita Eats Out 