Secret Ingredient Rosé Sangria - Iowa Girl Eats (2024)

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Greetings from the Real Food Bloggers of The Hamptons Is this picture not a trip!? ?

Ohh, anyway, if you follow me on Instagram storiesyou might have seenI had the opportunityto visitNew 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 whileI 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!

Wespent 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 abasem*nt (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.

Our sponsors for the weekend included Green Giant, Delallo, and Sabra, which weenjoyed with nearly every meal and snack in between. From pool-side dippinginto Sabra hummus…

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, 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 onthe table when the 14 of us sat down, thirsty and hungry for lunch. Ipoured myselfa glass, took a sip, then stared back at it. This was sangria with a little something extra special thatI couldn’t quite put my finger on. A few more sips andI just had to know. Our waiter said, “We get that a lot. It’s bourbon!”

BOURBON! In Sangria!Obsessed!

I guessthe idea’snotthatfar out there since Sangria commonly includes the spirit brandy – but bourbon instead? Idon’t think I’ll make it a different way again. This Sangria recipe is light, fresh, and the bourbonadds 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 theupcoming holiday, but feel free to jazz the recipeup with whatever fruit you have on hand– apples, oranges, blackberries – the sky’s the limit!

Here’s theall-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.

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 berriesthen 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 littlesparkle. I hope you love this EASY, seriously yummy Rosé Sangria with a twist! Enjoy!

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