Greetings from the Real Food Bloggers of Long Island! Is this picture not a trip!? 😂
Ohh, anyway, if you follow me on Instagram stories you might have seen I had the opportunity to visit New York and the Hamptons a few weeks ago during a food blogger retreat hosted by Gina, Liz, and Lexi. Being a blogger often means your coworkers are your kids and/or pets, so these kinds of get togethers to talk shop are such treat. Plus, the location couldn’t be beat. I got the invitation via email while I was still pregnant with Cameron and without a moment’s hesitation, I called Ben and said, “honey, I’m heading to the Hamptons!” That is to say, it’s always been on my bucket list and I was so ready for a few days away!
We spent the first day and a half in New York City, staying at The Palace Hotel (yes, Gossip Girl fans – THE Palace Hotel!!!) before boarding a bus and heading to the Hamptons in Long Island. The house we were to call home for the next two nights took my breath away…literally. The tour kept going, and going, and going!
(Next several photos credit: Raul Velasco)
From the roof top sun deck, to the tennis court, Hamtons-chic pool and spa, and an entertainer’s dream of a basement (where Heidi totally slaughtered me at ping pong…and pool…and foosball!) the house gave new meaning to the word “retreat”. It was so, so wonderful.
To charcuterie and cheese boards featuring Delallo’s many offerings, we definitely ate well.
One of the afternoons we stopped at Union Cantina for lunch before heading to a winery for wine tasting. Oh my gosh, THE FOOD AT UNION CANTINA! If you are ever in the area, be sure to stop in for some of the absolute best tacos and seafood dishes. The service was so wonderful, too!
My favorites included the lobster and steak tacos, plus the skirt steak and spinach dish below. Just mouthwatering.
What initially got me hooked on the Union Cantina though, was their Rosé Sangria. There were several carafes already on the table when the 14 of us sat down, thirsty and hungry for lunch. I poured myself a glass, took a sip, then stared back at it. This was sangria with a little something extra special that I couldn’t quite put my finger on. A few more sips and I just had to know. Our waiter said, “We get that a lot. It’s bourbon!”
BOURBON! In Sangria! Obsessed!
I guess the idea’s not that far out there since Sangria commonly includes the spirit brandy – but bourbon instead? I don’t think I’ll make it a different way again. This Sangria recipe is light, fresh, and the bourbon adds a nice warmth and something extra special. It is perfect for summer!
I dolled my glasses up with sliced strawberries and blueberries as a patriotic nod to the upcoming holiday, but feel free to jazz the recipe up with whatever fruit you have on hand – apples, oranges, blackberries – the sky’s the limit!
Here’s the all-star lineup: rosé wine, Ruby Red 100% grapefruit juice, agave, and bourbon. Union Cantina uses Bulleit Bourbon, which we usually have in the house, but Ben got thirsty so I settled for Makers instead. It was still delish!
Tip: if you don’t want to buy an entire bottle of bourbon to make this recipe, purchase a couple of these small bottles instead.
All you have to do is combine the ingredients in a pitcher with 2 cups sliced fruit and berries then refrigerate until chilled. When you’re ready to drink, pour the sangria into ice-filled glasses then top with a splash of club soda for a little sparkle. I hope you love this EASY, seriously yummy Rosé Sangria with a twist! Enjoy!
free email bonus!
5 Day Clean Eating Guide
Fresh and craveable recipes + healthy eating tips!
Secret Ingredient Rosé Sangria
Secret Ingredient Rosé Sangria is the perfect drink to cool off with when temperatures start to rise. Not too sweet, and livened up by a secret ingredient!
- 1 bottle Rosé
- 1 cup Ocean Spray Ruby Red No Sugar Added 100% Juice
- 1/4 cup bourbon
- 3 Tablespoons agave nectar
- 2 cups sliced fruit and berries: strawberries, oranges, apples, blueberries, blackberries, etc
- club soda
- Combine Rosé, juice, bourbon, agave nectar, and fruit/berries in a large pitcher then stir to combine and refrigerate until well chilled. Pour into glasses filled with ice then top with club soda before serving.
- Union Cantina uses Gerard Bertrand Gris Blanc Rosé and Bulleit bourbon.
- If you can only find sugar-added ruby red juice, decrease the amount of agave nectar.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.