From: Black Angus Steakhouses. Yield: 1 serving each, presented in a Cowboy Glass.
Cowboy Sangria:
1 orange wheel
1 lime wheel
1 fresh blackberry
3 oz. Copper Ridge Merlot
⅝ oz. Patron Citronge
1 oz. POM Wonderful Pomegranate Juice
½ oz. simple syrup
1 oz. orange juice
1 lemon wedge, squeezed into drink and discarded
2 oz. Sierra Mist
Sidewinder Punch:
3 oz. Sutter Home White Zinfandel
1 oz. Strawberry Puree
1 oz. POM Wonderful Pomegranate Juice
1 lemon wedge, fresh-squeezed
1 oz. apple juice
½ oz. Sierra mist
for garnish, ½ strawberry, lemon wedge, ½ orange wheel
Western White Sangria:
½ oz. Monin Peach Syrup
½ oz. Monin Cinnamon Syrup
½ oz. peach schnapps
2 oz. orange juice
3 oz. Cedar Brook Sauvignon Blanc
1 oz. Sierra Mist
for garnish, 3 pear slices and 3 apple slices
For Cowboy Sangria: Muddle fruit in pounder; add wine, Citronge, pomegranate juice, simple syrup, orange and lemon juices. Shake with ice 10 times. Pour into goblet (Cowboy Glass) and top with Sierra Mist. Garnish: citrus wheels and a fresh blackberry.
For Sidewinder Punch: Build in a pounder. Add to shaker with ice. Shake 10 imes, and pour into Cowboy Glass. Add ½ oz. Sierra Mist. Garnish.
For Western White Sangria: Build in pounder. Add to shaker with ice and shake 10 times. Pour into Cowboy Glass and add 1 oz. Sierra Mist. Garnish with pear and apple slices.
Photo: Black Angus Steakhouse