1 lg Bottle Gallo burgundy 1/2 Bottle Light Rum ("small -bottle") 4 Shots Cointreau 6 Shots Vodka 4 Shots Grand Marnier 1 l Seltzer 1 Pineapple (Sliced) 4 Tart apples (granny -smith) (sliced) 6 Oranges (sliced) 1 qt Applejuice or pineapple -juice 1 qt Orange juice 2 Limes (sliced) Sugar (to taste) Slice fruit and place on bottom of large container/bucket (with attachable lid). Add juice. Add alcohol and sugar. Just before serving add ice and seltzer. Keep refrigerated and covered. Best when made a day or two in advance. Enjoy!
How To make Sangria Serrano's Videos
Spicy Grilled Cheese with Prosciutto, Arugula and Medjool Dates
Level up your grilled cheese game with the combo of sweet Medjool dates, spicy serrano peppers, and salty prosciutto.
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How to Make Simple Syrup | Patrón Tequila
Learn how to make simple syrup to use in your Patrón Tequila cocktails.
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Not Today Satan Sangria with Bianca Del Rio
How to make Not Today Satan Sangria, also known as Bourbon & Pineapple White Wine Sangria. This delicious drink was inspired by my wonderful guest, Bianca Del Rio. Come watch the hilarious interview and learn how to make this tasty sangria!
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Sangría nutritiva sin alcohol
Una bebida con el sabor de la sangría, hecha a base de mosto, zumos y frutas. Especialmente para los niños y personas que no toman alcohol.
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Hoe Maak Ik - Sangria Meloen
Een lekker verfrissend zomerhapje: Sangria meloen met rauwe ham.....Gegarandeerd een zomerhit!
Scallop and Serrano Ham Gratin with Estrella Galicia & Alya Amooro - Tapas Tube by Omar Allibhoy
Omar Allibhoy met with Alya Amooro to create this delicious pairing of scallops and serrano ham with Estrella Galicia beer.
Omar says: “I’ve noticed that scallops are more common in the UK than they are in Spain. I can see them in almost any restaurant and the variations are endless. In my country, we don’t eat them that much. This is perhaps because we have a larger variety of other seafood available. Having said that, this recipe carries a flavour punch. For those who hate anchovies, don’t let the anchovy in the breadcrumbs put you off; trust me when I say that after cooking the anchovy will not taste anything like it does when you take it out of the tin.”
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In 2010, Omar Allibhoy started the Tapas Revolution with his first restaurant and the mission to bring the authentic taste of Spain to the UK. A couple of best-selling books later we are now a family of seven restaurants. Find us in London, Kent, Birmingham, Sheffield, Newcastle and Bath.
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