Riesling, meet bourbon. This refreshing pairing found in the Royal Park Bourbon Sangria is served at the PARK 600 bar + kitchen at Rochester’s Royal Park Hotel. Bartender and server Megan Seeley concocted this citrusy sweet drink while planning the summer menu. “We typically go through 24-30 gallons a week,” says Richard Ragainis, the hotel’s food and beverage director. With such positive buzz from customers, it’s apropos that the drink is made in a sizable jar shaped like a beehive.
Place the following fresh fruit in the bottom of a 2-gallon jar:
— 1 pint strawberries
— 4 oranges, sliced
— 2 pints blackberries, slightly compress the berries to release light juice
— 4 limes, sliced
— 8-12 sprigs of mint, depending on size and taste
— 2 fresh limes, squeezed
Pour the following on top of the sliced fruit to coat all:
— 1 cup simple syrup
— 4 bottles of Michigan’s Chateau Grand Traverse Semi-Dry Riesling
— 1 bottle Buffalo Trace Kentucky Bourbon Whiskey
Let all ingredients infuse for at least 32 hours refrigerated. Stir every 6-8 hours to ensure infusion and sugar reduction. Serve 6 oz. sangria over 6 oz. ice in a 12-oz. wine glass. Top with infused fruit from jar.
Courtesy of ROYAL PARK HOTEL PARK 600 BAR