Spiced Sangria
So… I’m starting to think Sangria is better in the fall. Yes, it’s known for being the perfect summertime cocktail, enjoyed on a warm, sunny beach somewhere in Southern Spain. It’s appealing. But it’s now been two years in a row, right around the beginning of fall, where I’ve had the craving for a Spiced Sangria… something with hints of cinnamon and clove.
Last fall, we experimented with the Autumn Sangria – featuring thyme, cardamom, and believe it or not, beetroot. It was phenomenal. This year, we paused the beets and highlighted star anise, cinnamon, cloves, and pears. The result? Non-sangria drinking converts. In other words, it was a massive success. The pitcher was gone in minutes and I immediately regretted not making more.
Surprisingly, Sangria creates the perfect canvas for a fall cocktail. Its summer value is still very much appreciated, but if you ask me, it should be enjoyed year round. See for yourself.
Pro tip: While high-quality wine will definitely take your Sangria to the next level, rest assure and know that you can pick a bottle based on a cool, millennial-crafted logo and still get an incredible drink (we thank the sugar). Pinot Noir is a great choice.
what you need
Recipe makes 1 pitcher.
For the sangria:
2 bottles red wine
1 cup cognac
1 cup spiced simple syrup
1/2 – 3/4 cup orange or blood orange juice, freshly squeezed
1 cinnamon stick
1 apple, sliced
1 orange, sliced
For the Spiced Simple Syrup…
2 cups water
2 cups sugar
1 whole pear, cut into chunks
10 whole cloves
3 star anise
3 cardamom pods
1 cinnamon stick
how to make it
[the night before] Mix the water and the sugar in a pot and set it to simmer stovetop on medium heat. Add the pear and all the spices (you are welcome to toast and/or crack the cardamom pods beforehand if you wish). Simmer for ~15-20 minutes or until liquid becomes golden and begins to thicken slightly. Remove from heat, allow to cool for 10 minutes, then strain the liquid into a glass jar.
Pro tip: the pear chunks make a great addition alongside an orange slice to an Old Fashioned – actually, this syrup goes very well as a sugar cube substitute in an Old Fashioned…
[the day of] Empty both bottles of red wine into the pitcher. Add the cognac, simple syrup, and orange juice, stirring generously. Add the cinnamon stick, apple slices, and orange slices, stir once more, and let stand for 3-4 hours before your guests arrive.
[garnish] When you are ready to serve, all you need to do is pour and garnish with an apple slice, an orange slice, or whatever strikes your fancy.
Enjoy like it’s July on the Costa Brava!
