• Signature Drink: Bourbon Sangria

     
    POSTED August 29, 2017
     

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.

INGREDIENTS/DIRECTIONS:
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

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On-site cocktail catering and private events at the bar may be on hold through April, but guests can still enjoy creative stirred, shaken and carbonated bottled cocktails to go or book a private cocktail class to perfect their home bartending skills.