Would you believe that the most popular post on this site is my recipe for Mason Jar Spiked Lemonade? Pinterest people love some booze in Mason Jars. Which perhaps explains a lot of the things we see on Pinterest.
I love a fun cocktail, too–all the better if it can be made ahead, and better still if it can be transported to a party. The genius thing about drinks in mason jars is that they have lids. So you can pre-mix them, store them, tote them, and cover them when you need to go tend to the burgers or jump in the lake. They’re also great for home entertaining, since they can be made ahead of time.
Sangria is perfect for mason jar cocktails, because it benefits from sitting around while the alcohol picks up the citrus flavors, and the fruit gets good and boozy. I’ve been making this recipe for Classic Spanish Sangria for years. You can make it by the batch, and decant it into wide-mouth mason jars, or you can use my adaptation to make it by the pair.
For two pint-size jars, mix 1 cup of red wine (I go with cheap and fruity, like a grenache, or a zinfandel), 1/2 cup spiced rum (I prefer Sailor Jerry’s), 1/3 cup orange juice, and 1-2 Tablespoons of granulated sugar, depending on how dry the wine is, and how sweet you like your drinks.
Stir to dissolve the sugar, and pour into two wide-mouth, pint-size mason jars over two half-moon slices each of a lime, orange, and lemon (scrubbed well before slicing).
The jars will be just over half full, which is how you want them, because for those of you keeping track, that’s a pretty stiff drink. You’ll be diluting it with seltzer or mineral water at serving time.
Screw the lid on, give it a shake for good measure, and put it in the freezer. If serving these at home, you want to thaw them in time for your guests, so they are icy cold, maybe even slushy. If taking them to go, just pop them in an insulated bag along with a bottle of mineral water and let them thaw en route. If they have a long journey, put them on ice.
To serve, top with mineral water and stir.
Pro-tip: when the sangria’s all gone, and you’re staring forlornly at the fruit at the bottom of your jar, fill it up with mineral water and ice, and enjoy a light cooler.