The Corner Chronicle
Chimacum, Washington, Wednesday September 19, 2018
Kristin’s 4th of July Sangria
July 1st, 2016 by Katy McCoy

“It’s the brandy that makes it so good” claims Kristin. Here’s her tried and true recipe for Sangria (which I tested tonight just to make sure). She’s right. It is good — almost too easy to slurp down. Although the recipe calls for peaches and cherries, I used apricots and cherries plus threw in some Sylvan berries from WillowWind and some raspberries from Solstice.


  • 1 bottle of delicious hearty Red Wine (like Rivarey Tempranillo on sale now for $7.99!)
  • 1/4 c Triple Sec
  • 1/2 c Brandy
  • Juice of 1 Orange
  • Juice of 1 Lemon
  • 1 Peach
  • 10-20 Cherries
  • 1/4-1/2 c organic Cane Sugar
  • Ice Cubes
  • Club Soda


  • Pit cherries and soak in 1/4 c brandy.
  • Slice peach and soak in 1/4 c brandy and the 1/4 c Triple Sec.
  • Juice lemon and orange and add to a beautiful summer pitcher.
  • Add sugar (start with 1/4 c and add more to taste after adding wine and fruit).
  • Add fruit, brandy, Triple Sec, and wine to the pitcher.
  • Mix and chill for an hour or so.
  • Serving suggestion: Fill glass 1/3 full with ice. Pour alcohol/fruit mixture over the ice and top with club soda to taste.
  • Enjoy!

Kristin also asked that I mention 3 of the wines she is carrying with summer in mind, all of them <$10/bottle!

  • Vidigal Vinho Verde – A lovely fresh crisp dry white wine from Portugal with a slight natural fizz to make for refreshing sipping on a hot summer evening.  Add a couple raspberries for a hint of flavor from a luscious summer fruit.  $9.49
  • Olivaris Jumilla Rose –  A Spanish style rose. A Bold cheerful wine tasting of strawberry and herbs. A great multi-tasker served solo on the patio or sipped along side your favorite cheese plate with friends.  $8.99
  • Rivarey Tempranillo – A tasty red paired with Chimacum Valley BBQ meat. Perfect for Sangria!  Regularly $9.99, on special for $7.99