As told by CATHI AYCOCK
Sangria and Southern antebellum are cozying up at The Glass Bar… and today, we’re sharing the secret recipe for all things Southern, summertime and indolent ease: a seasonal sangria.
The Glass House Bar at Homestead is a bit of a Southern folly—a greenhouse constructed on the back of a garden—filled with herbs and edible flowers. This vibe is all part of Harvest, our farm-to-fork restaurant housed in the ca. 1819 mansion.
We imagine The Glass Bar as the playground for the lady of the manor. Filled with growing herbs and such, she might meander out to the light-filled space and snip and few sprigs of basil and thyme for her refresher.
Of course, the modern-day interpretation has this “lady” mixing up an amazing batch of craft cocktails for her friends. Or perhaps selecting just the right glass of wine or beer is more to their liking?
So that gets us to our main point: how is this sangria a little bit Southern? We use a sparkling red wine—aren’t all Mason Dixon Belles full of glitter—and infuse the concoction with seasonal fruits.
Because we love sharing, we offer up the recipe below. Ciao y’all!
- one bottle of your favorite Lambrusco
- 2 oz. of your favorite rum
- 6 oz. of orange juice
- 3 oz. cranberry juice
- 1.5 oz. simple syrup
- fresh berries and fruits, maybe a touch of basil!