Teardrop Lounge

1015 NW Everett Street, Portland


Daniel Shoemaker, owner

Sake Sangria
8 quart batch | Serves 4

4 cups Momokawa Diamond sake
1 cup Oregon Pinot gris
1/3 cup cane sugar
4 ounces brandy
1 1/2 ounces lemon juice
1 1/2 ounces orange juice
1 ounce lime juice
1 pint Oregon blackberries
3 peaches, sliced

Spice bag:

Lay one Indonesian cinnamon stick, one crushed nutmeg berry, one star anise, four cloves, two green cardamom pods on a cheesecloth. Gather all ends, tied with kitchen string.

Place all ingredients in a medium non-reactive container with a lid. Refrigerate for twenty-four hours. Remove spice bag. Stir. Serve.