Limousine Recipe

Make the sangria

In a large pitcher, combine 3 cups dry red wine, 1/2 cup brandy, 1/4 cup orange liqueur, 1/2 cup fresh orange juice, 2 tablespoons fresh lemon juice and 1/4 cup simple syrup. Stir to combine.

Add the thinly sliced orange and lemon and the diced apple (if using). Add one cinnamon stick if you want a warm spice note. Stir gently to coat fruit in the liquid.

Cover and refrigerate at least 4 hours, preferably overnight, to let flavors meld and fruit to macerate. Before using, remove and reserve about 2 tablespoons of the wine-soaked fruit for garnish.

Prepare the frozen base

In a blender, combine 3 cups vanilla frozen custard (or soft-serve), 1 cup ice, 1/4 cup cold water, and 1 teaspoon lemon zest. If your custard is not sweet enough, add up to 1 tablespoon granulated sugar. Pulse on low until mixture is creamy and smooth but still thick — you want a dense, scoopable frozen base rather than a thin slush.

Taste the frozen base and adjust sweetness or acidity (add more sugar or a squeeze of lemon if needed). Transfer the frozen base to a chilled bowl or keep in the freezer briefly to firm slightly while you prepare to assemble.

Swirl the sangria

Remove the pitcher of sangria from the refrigerator and stir briefly. Pour about 1/2 to 3/4 cup of the sangria (strained of large fruit pieces) into the blender with 1/2 cup of the prepared frozen base and pulse once or twice to create a ribboned, swirled texture—do not fully blend to homogeneity. You are creating a concentrated sangria swirl. Transfer this sangria swirl to a piping bag or small container for layering.

Set aside the remaining sangria for serving (keep chilled).

Scoop or spoon about 1/2 cup of frozen base into each serving glass (for 4 servings). Using the piping bag or small spoon, pipe a generous ribbon (about 2 tablespoons) of the sangria swirl along the inside of the glass and over the top of the frozen base so you get visible swirls. Add another 1/4 to 1/2 cup of frozen base to top if you want a taller presentation, and finish with a final small drizzle of the sangria swirl on top.

Garnish each glass with an orange wheel on the rim, a sprig of fresh mint, and 1–2 tablespoons of the reserved wine-soaked fruit placed on top.

Serve immediately with a spoon and a straw. Optionally, offer a small shot (about 1–2 oz) of the reserved sangria on the side for guests who want extra boozy flavor.