Spiced Sangria Roja
This is our favorite sangria recipe—it involves a little more effort than the usual sangria, but its flavor is far more complex than just wine mixed with orange juice. It really should be enjoyed with food, preferably tapas and small plates. It is an excellent companion to cheese and fish as well.
Recipe information
Yield
makes 2 quarts
Ingredients
2 cups water
1 cup sugar
2 whole cloves
2 cinnamon sticks
2 star anise
1 vanilla pod, split
3 thin slices fresh ginger
1 (750 ml) bottle Rioja or dry Spanish red wine
1 cup freshly squeezed orange juice
1/8 cup freshly squeezed lime juice
1 orange, cut into quarter-wheels
1 lemon, cut into wheels
1 cup seeded and cubed honeydew melon
1 cup red grapes, halved
Preparation
In a heavy medium saucepan over medium heat, combine the water, sugar, cloves, cinnamon, star anise, vanilla pod, and ginger. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Turn off the heat and let sit for 30 minutes to infuse. Strain into a large bowl. Add the wine, juices, and fruits and stir well. Refrigerate overnight. Serve from pitchers over lots of ice.
Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.
