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
For some reason the tannins in the wine and tea almost cancel each other out. The result is fairly smooth and very refreshing. It's officially fall and I really wish I had thought to do this on a warm summer day. Maybe my next project should be some tea infused mulled wine :)