Salty Sow Sparkling Sangria Recipe
The 4th of July has a long history of gathering families together to celebrate our country and to reconnect with one another. Some of my very best memories revolve around summers with family in Illinois with my very large family. My mom is one of 14 children which equated to some very large gatherings, mostly in a park. The sound of children laughing, the smell of that perfect char from the items sizzling on the grill and the slight wind wafting the smells of the summer through the air. I can’t imagine a more perfect way to celebrate our country and the freedoms we all are afforded living here in the United States. Memories like these are exactly the reason I will be embarking on a road trip this week, just me and my little guys. We will be driving for two days so that I can help to re-create those simple and precious memories for my boys.
Here in the Valley the kids are still out of school and it’s really too hot to do anything other than splash around in the pool, fire up the backyard grill and refresh with some chilled drinks. One drink that I will be making upon my arrival in Illinois is the Salty Sow’s Sparkling Sangria. This cocktail is light and refreshing due to the citrus flavors and the subtle bubbles; perfect for cooling down this summer.
Salty Sow has shared the recipe with us, so you can add it to your dink menu this coming holiday weekend. You can also enjoy this cocktail at Salty Sow for $8.00.
The Salty Sow is located at 4801 E. Cactus Rd. in Phoenix.
- 2 ounces Elderflower Liquor
- 1 Lemon Slice
- 1 Orange Slice
- 1 Grapefruit Slice
- 1 Purple Basil Leaf
- Sparkling Wine (as needed)
- Red and Green Grapes (for garnish)
- In a shaker glass, add liqueur along fruits and basil and ice and shake it.
- Pour into a glass and top with with sparkling wine.
- Garnish with red and green grapes.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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