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Bitch Birthday Cocktail: Bitches Who Sangria

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Bitches Who Brunch turns five this month! It’s been an incredible journey bringing the Bitching to Washington, D.C., New York, and Chicago. Thanks for reading and sharing along the way.

To join us in the toast to five years, chefs and mixologists are putting special “Bitch” cocktails on their brunch menus all this month! Over the next two weeks, we’ll give you the recipes behind the Bitch Birthday cocktails and profile the men and women behind them.

We’d love to host you at a special Bitches Who Brunch birthday brunch celebration at Barcelona Wine Bar on April 19. Click here for information and to get tickets.

We’re also giving away an unbelievable birthday gift—a bundle of amazing goodies and gift cards from our partners, plus we’ll take you to a personal brunch with the Bitches! To enter, simply tweet, Instagram or Facebook your Bitchy Birthday message, tagging us and using the hashtag #BitchesTurns5. We’ll select a winner Friday, April 17.

 

Amigos. When Casa Oaxaca closed its Adams Morgan doors, we were so bummed. The Mexican joint was one of our favorites, especially for its bottomless brunch and epic sangria happy hours. 

Thankfully, the owners have a second home in Rosslyn at Guajillo, which promises to be twice as fab as its sibling. We’ll be reviewing its brunch very soon, loves.

They said, “Bitches Who Brunch has been my guide for eating out with friends for a almost three years. I have enjoyed and shared many of Becca and Cori Sue’s recommendations and they never failed me or my girlfriends. We join the Bitches celebration with a Sangria Rosada, inspired in the refreshing flavor of Jamaica, a traditional edible flower considered a delicacy in Mexico.”

Guajillo Happy Hour 50

Thanks, Guajillo! Visit them to try this special brunch sangria, on their brunch menu now. 1727 Wilson Blvd., Arlington.

Guajillo

Bitches Who Sangria

Ingredients:
– 2 cups of rose wine
– 1 cup of hibiscus water*
– 1/4 cup of peach schnapps
– 1/2 cup of grapefruit vodka
– 1 bottle of soda water
– Lemon slices
– Orange slices
– Peach slices
– Mint for garnish

Instructions

For hibiscus water

-1/2 cup dried hibiscus flowers
-2 tablespoons to 1/4 cup agave nectar
– Place the hibiscus in a large jar or bowl. Add water. Cover and refrigerate overnight (8 to 12 hours).
– Add agave nectar to taste. Strain out the flowers and transfer to a clean jar.

For sangria
– In a large pitcher, combine the wine, peach schnapps, vodka and hibiscus water. Cover and refrigerate until chilled.
-When ready to serve, fill the glasses halfway up with small ice cubes, then pour in the sangria mixture. Top with splash of soda water.
-Stir to incorporate the soda water.
-Garnish with slices of lime and orange, add a sprig of mint.

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