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Chef Christian shows you how to make a Clericó (Argentinian sangria) – just in time for some summer sippers.
“The clutch move here is to get a Tupperware large enough to hold all of this goodness and place in the freezer until a light layer of frost and ice form on the top. While magic is happening, place pitcher in the fridge to chill. Then remove from the freezer, Let it Go into the pitcher. THEN proceed to turn up in the front yard while listening to ‘I’m on a Boat’ by the lonely island.”
Get more inspiration with Chef Christian’s recipes over on Youtube!
Pink Peppercorn Lemon Thyme Clericó
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 2 bottles Argentinian White Wine or Sauvignon Blanc
- 4 oz Cognac
- 2 Tbsp Spiceology Pink Peppercorn Lemon Thyme
- 2 cups White Sugar
- 1 qt Water
- 2 large Navel Oranges (halved and sliced)
- 2 Limes (halved and quartered)
- 1 (6 cups) Large Pineapple (chunked)
- 1 qt Strawberries (quartered)
Instructions
- In a medium sauce pot, combine water, sugar, and Pink Peppercorn Lemon Thyme to make a simple syrup. Bring to a boil to dissolve and rehydrate spices. Remove from heat and chill until ready for use.
- In a large pitcher, combine cognac, 2 bottles of ice cold white wine, and 3 oz of the Pink Peppercorn Lemon Thyme Simple Syrup.
- Stir to blend.
- Add all fruit and stir again.
- Place back in fridge until ready to get crunk.
- Turn up outside in the front yard.
