Ever since I attended a tweetup at Bosie Tea Parlor I’ve been itching to try making golden monkey black tea sangria. Hours of scouring the internet did not give much inspiration so I sort of winged it. I live in a house full of clumsy folks (myself included) so this souvenir glass was the closest thing to a wine glass I could dig up. My recipe isn’t quite there but it wasn’t half bad. I suspect that using a better quality wine would work out better. This was my first attempt so I went with a bottle of Sutter Home from the grocery store. I’m sure that Bosie used something at least a little more high brow so I might be reattempting this in the future with something I pick up at work. Give the recipe a whirl and let me know what you think or if you would change anything.
1 bottle of red wine (I used Cabernet Sauvignon)
2 shots of Triple Sec
4 cups of water
4 teaspoons of golden monkey black tea
1 navel orange
1 gala apple
- Heat the water to 212 degrees and steep the tea for 4 minutes. Strain and set aside to cool.
- Combine wine and Triple Sec in a pitcher
- Add room temperature tea
- Chop up fruit and add to pitcher
- Allow to chill and then serve over ice