Things were a little quiet over here the past couple of weeks and I just have two words for you: sleep deprivation. I was hanging by a thread a couple of weeks ago, as Soren has decided to only sleep 1-2 hours at a time at night, and as a result I had zero time to catch up on blogging. I typically use the couple of hours between Lars’ bedtime and my bedtime to do work, but lately I’ve been heading straight to bed. No minute is wasted. Ha!
Luckily, the last week or so he’s only been waking up two to three times… so I’m really hoping this is his new normal and we’re on our way back to being semi-rested. We shall see!
Needless to say, this mom life is kicking my butt. Combine that with all the busyness of the holidays and you could say it’s been a little stressful. So, let’s admit it – a glass of wine or a cocktail every now and then is a nice treat for us moms, right?
While I’m typically been a wine or beer girl, I’ve started getting into fun cocktails in the past couple of years. Marc usually goes for a bourbon drink like an Old Fashioned, but I like trying different things and one of my favorite drinks is sangria. It’s the best of both worlds – wine and a cocktail!
Another benefit of sangria is that it’s super simple to make at home! You don’t need any fancy shaker, zester, or glasses. Just a pitcher and some wine glasses is all you need!
My go-to this time of year is my Apple Cider Bourbon Sangria, but I decided to switch things up for this recipe. This sangria is made with an unsuspecting ingredient – Mike’s Hard Lemonade. And not just the plain ‘ol hard lemonade, but Mike’s Blackberry Pear Hard Lemonade! While I typically think of drinking Mike’s Hard Lemonade while floating on a pontoon on a hot summer day, I couldn’t help but think of using the Blackberry Pear variety in a sangria.
To add more holiday flair to this sangria, I made a simple syrup with cinnamon sticks, cloves, and allspice. While the recipe for this simple syrup makes more than you’ll need for this recipe, there are countless uses for it. You could use it in a Moscow mule, a martini, or even soaked into a simple pound cake!
The spice from the syrup was just enough to make this sangria go from yum to YUM! The great thing about sangria is that it can mostly be made ahead of time. In fact, you should make it at least 2 hours in advance to let the fruit really soak up the wine! That makes this drink perfect for a holiday party! Just pour in the simple syrup and Mike’s Hard Lemonade and voila – the party is served!
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