Name: How to make Sangria Blanc
Uploaded: 2014-06-13T21:00:14.000Z
Duration: 4 min 11 s
Description: Savor beautiful weather by quenching your thirst with a fortified Sangria Blanc. Mixologist Jamie Boudreau shows you how to grab a pitcher and mix up your favorite fruit, white wine, gin and a lighter liqueur, such as elderflower!

This sangria recipe is perfect for any time of the year. Chef and mixologist Kathy Casey shows you how to make the Metaxa sangria. Try using different fruits to create infinite variations!

How to make Metaxa Sangria

This sake sangria recipe is light, refreshing and pairs perfectly with sushi. Pick a sake that is medium dry and load the sangria with seasonal fruit! Chef and mixologist Kathy Casey shares her recipe.

How to make a sake sangria

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Discover an extrodinary wine pairing with Sauvignon Blanc and the recipe for a classic New Zealand desert, Pavlova with fruit.

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Overview of the abilities and best strategies for playing the League of Legends champion LeBlanc.

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Tired of the same old chicken recipe? Treat yourself with a wine & chicken pairing like no other. Learn how to pair a great Sauvignon Blanc with the perfect chicken recipe in this video by Nobilo and Howdini.

How to make the perfect chicken recipe for Sauvignon Blanc

Shrubs, made by combining fruit-based syrup and vinegar, impart sweet fruit flavors and delicious acidity to a cocktail. In this case, mixologist Jamie Boudreau shares his recipe for a rhubarb shrub that combines beautifully with a citrus-forward gin.

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The swizzle is a style of cocktail using crushed ice, typically made with rum and mixed with a swizzle stick. With this Evergreen Swizzle, mixologist Jamie Boudreau uses gin to create a cocktail with wonderful floral tones and resounding pine notes.

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Mixologist Jamie Boudreau demonstrates the beautifully simple spiral zest, a perfect garnish for many different cocktails!

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Mixologist Jamie Boudreau introduced us to the virtues of the Golden Ratio - a magic formula for creating new cocktails.  The Golden Ratio is 1.5 oz spirit : .75 oz aperitif : .25 oz liqueur. This combination almost always results in a delicious cocktail. Jamie's latest creation, the Wallingford Cocktail is no exception.

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Start your day right with the delightfully refreshing Breakfast Collins. Here, mixologist Jamie Boudreau shows us how to make this delicious cocktail - with jam!

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Mixologist Jamie Boudreau demonstrates how to cut a fancy bar lime. With this simple technique you can step it up a notch behind the bar!

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Mixologist Jamie Boudreau shows us how to use a flame to caramelize the oils and sugars expressed from the rind of an orange, imparting a whole new dimension of flavor to the cocktail.

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What is the most important ingredient in any cocktail? Hints: it used to be a liquid, it can be made into any shape, and it's very cold! Mixologist Jamie Boudreau shows us which types of ice to use with different cocktails.

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Mixologist Jamie Boudreau brings back the "golden ratio," and discusses proper technique when opening a corked bottle of wine or vermouth. The resulting cocktail, Kentucky Medicine, will surely cure what ails you.

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Some of the best cocktails are made with vermouth - the Manhattan and the Martini to name a couple. Using the Golden Ratio, mixologist Jamie Boudreau proves that using vermouth in your next cocktail creation can be simple and fun!

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Martinis are always cool, whether shaken or stirred.  Mixologist Allen Katz shows you how to mix a mean martini with gin instead of vodka.

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This twist on an Old Fashioned cocktail combines gin and rye whiskey. Chef and mixologist Kathy Casey shows you how to make this delicious, updated classic.

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Basil isn't just for cooking! Mixologist Jamie Boudreau shows us it's wonderful when used just like mint in a mojito or a mint julep, and it adds a depth of green, earthy aroma and flavor to drinks like the Monstre Verte.

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Cool off with this delightful, gin-based drink! Mixologist Charlotte Voisey shows us how to make a more refreshing, lighter version of the classic Alaska cocktail.

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Simple syrup doesn't always need to be simple. Mixologist Jamie Boudreau shows us how adding robust flavors to your simple syrup creates new opportunities for inspiring cocktails! Perfect for the Cubed Old Fashioned Cocktail!

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Mint. To muddle or not to muddle? That's the question. Whatever your answer, mixologist Jamie Boudreau teaches us that mint and its herbal brethren should never be abused. Your cocktails, and those who drink them, will benefit from your gentle touch

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Infused bitters and a cucumber lime foam make this gin and tonic anything but typical. Chef and mixologist Kathy Casey shares her recipe that takes this classic cocktail to a new level!

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Making simple syrup is, well, simple. Mixologist Jamie Boudreau likes to use rich simple syrup behind the bar because it provides a cocktail with sweetness, mouth feel and texture without diluting the cocktail.

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Up Next

Savor beautiful weather by quenching your thirst with a fortified Sangria Blanc. Mixologist Jamie Boudreau shows you how to grab a pitcher and mix up your favorite fruit, white wine, gin and a lighter liqueur, such as elderflower!

Jun 13, 2014

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