Sangria Siesta

by Spell Estate, Tastemaker in Residence & Cocktail images and recipe excerpted from Beach Cocktails by the Editors of Coastal Living. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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The kids will need some help from Dad (or another loving adult) for this one – but Mom will LOVE it.  Hopefully the weather is nice enough to enjoy with a book or magazine outside!

Pair the Summer Sangria or the Beaujolais It On Me with a cheeseboard with these yummy spicy cashews. 

Cashew Cheeseboard

1 ¼ cup cashews
2 Tbsp chopped rosemary
½ tsp cayenne pepper
2 tsp brown sugar
2 tsp kosher salt
1 Tbsp melted butter

Add the following to Cheeseboard

Figs/fig spread
Sliced baguette
2-3 cheeses: I suggest a bleu, brie and manchego
Olives: I love castelvetrano
Thinly sliced prosciutto


  1. Place cashews on un-greased cookie sheet in a 375-degree oven for 10 min.
  2. Mix remaining ingredients in a bowl
  3. Put warmed cashews in mixture and stir to coat. 
  4. Add remaining ingredients to the cheeseboard as needed.

Keep it simple! 

Summer Sangria

Serves 6

1 (750-milliliter) bottle Viognier or Sauvignon Blanc
1/2 cup (4 ounces) passion fruit-, mango-, or citrus-flavored rum or vodka
2 kiwifruit, peeled and sliced
1 mango, peeled and thinly sliced
1 cup fresh raspberries
1/4 cup Sweet-and-Sour Mix (page 24) or Simple Syrup (page 17)


  1. Combine all the ingredients in a large pitcher. 
  2. Cover and chill at least 2 hours. 
  3. Add crushed ice to pitcher. Serve immediately.