Rhonda Breeden, chef owner of Arnold’s Bar & Grill in downtown Cincinnati (our oldest bar & grill in Cincinnati) was a guest chef at our cooking school at Living Spaces Custom Design.
She fixed some of Arnold’s faves, including her famous meatballs, pasta with sautéed veggies, salad with blue cheese, a fantastic blueberry white chocolate bread pudding and, the piece de resistance:
1 bottle Chablis or other kind of LESS DRY wine
1/2 cup ea or more to taste: tequila and orange liqueur
32 oz bottle Ocean Spray white cranberry peach juice
1 can sprite
Fresh fruit: slice peach, blueberry, blackberry, raspberry (whatever!)
Mix wine, liqueurs and juice together. Chill. Stir in sprite right before serving. Place fruit in bottom of stemmed glass. Add ice. Pour Sangria over.
One more thing – I have to tell you that Rhonda is not only multi talented, she’s a lovely person, inside & out. Growing up in Newport, Kentucky “poor” as Rhonda told us, her family worked at carnivals. Rhonda helped with the cooking at home early on since her parents both worked. Anyway, she is the embodiment of living life to the fullest, appreciating challenges and above all, loving her family and friends.
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