Sangrias can be dated back to the 18th century where they were very popular in Spain, England, and Greece. They were brought to America in the 19th century and were quite popular, but they pretty much disappeared until they were brought back into popularity in the late 1940’s when newly formed Spanish restaurants started serving them.
They are very easily made and also quite similar to punches in recipes.
They are typically made with red wine, historically a Rioja, with different local fruits and other spirits mixed together and often served in wine glasses.
This sangria is very balanced and crisp on the tongue with a seasonal fragrance that will remind you of sitting fireside on a snowy December night.
Recipe:
0.75oz Brandy
0.25oz Grand Marnier
1.00oz White Cranberry Juice
3.00oz Red Wine
2 dashes Spiced Tincture*
Splash of Hard Cider
Top with Ginger Ale
Step One:
Get your wine glass and fill it with ice.
Step Two: Pour all of your ingredients into the wine glass.
Step Three:
Garnish with an Orange Wheel and Rosemary Sprigs.
*Spiced Tincture Recipe
Spiced Tincture is made by infusing different spices in a high proof Vodka for a few days.
Combine cardamom, black pepper, star anise, clove, cinnamon, vanilla, and nutmeg with a cup of vodka in a mason jar and seal it.
Every day give it a good hard shake.
After 3 or 4 days, it should be good!
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