A warm cozy cocktail perfect to enjoy while in front of a roaring fire, listening to the rain and binge watching your favorite show. A simple syrup, with warming spices like cinnamon, cloves and ginger, is added to red wine, brandy and Cointreau. An assortment of winter fruit gets stirred in at the very end. It makes a pitcher, so be sure to invite some friends over
- Simple Syrup
- 2 cups water
- 1 cup sugar
- 4 star anise pods
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon whole cloves
- Two 3-inch cinnamon sticks
- 1-inch slice of fresh ginger
- One 750-ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon
- 1/2 cup fresh orange juice
- 1/2 cup light rum
- 1/4 cup brandy
- 1/4 cup Cointreau or Triple Sec
- 1 1/2 cups club soda
- 2 navel oranges—peeled, halved, seeded and cut into large dice
- 1 lime—peeled, halved, seeded and cut into large dice
- 1 Granny Smith apple—halved, cored and cut into large dice
- 1 Bartlett pear—halved, cored and cut into large dice
- Ice cubes
In a small saucepan, combine the water, sugar, star anise, peppercorns, cloves, cinnamon sticks and ginger. Bring to a simmer over moderately high heat, stirring to dissolve the sugar. Boil until reduced by one third and slightly syrupy, about 15 minutes. Let the spice syrup cool, then strain into a glass jar.
Pour the red wine into a 3-quart pitcher. Stir in the orange juice, rum, brandy, Cointreau, club soda and 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria.
Add the diced oranges, lime, apple and pear and refrigerate overnight.
Serve the sangria in tall glasses over ice. Garnish with a tablespoon of the diced fruit.
The sangria can be refrigerated for up to 4 days.
SPECIAL NOTE: The simply syrup recipe will make more syrup than you need for this sangria recipe. Use the leftover syrup to flavor tea or sparkling water.Recipe from Food and Wine