This unique twist on a red sangria is perfect for toasting on hot nights. The 11th floor restaurant at Hotel La Jolla created this drink to accompany Chef Ingrid Funes new Thursday Filet Nights, where guests can get a filet mignon with chef’s accompaniments for only $29. The ideal match is a layered and creamy sangria. Note the egg white and rye, which is unusual for the classic drink, making it one to try! www.CuspRestaurant.com
Ingredients
- 1.5 oz. Templeton Rye
- .5 honey
- .5 lemon juice
- 1 egg white
- 2 dash orange bitters
- Cabernet float
How to Make San Diego Sangria:
- First combine lime juice and egg white. Shake for 30 seconds in a tin.
- Add rest of ingredients then shake again and strain over fresh ice, then float Cabernet.
