It's getting hot and you know what that means; sangria by the pitcher. Sangria is summer in a jug and one of the best things you can do to wine besides drinking it.
Let's get one thing straight though; it's not just cheap wine and fruit juice. Forget that cheap, sugary, watery mess most bars make to deal with their nasty wine that's starting to turn a bit. This is how you make a big ol' jug of sangria that will have everyone saying "hola" in no time.
Wines you can use: Tempranillo, Merlot, Nebbiolo, Côtes du Rhône or a really simple Pinot Noir. You're looking for simplicity of flavour profile and a crisp finish, nothing that lingers or has had a whole lot of oak treatment.
Recipe (Makes 1.2-1.5L)
- 4 shots of Buckeye Silver Rum
- 4 shots of St Germain Liqueur
- 1 shot Lemon Juice
- 1 shot Lime Juice
- 2 shots of Lapsang Souchong tea
- Caster sugar
- 1 bottle of Red Wine (Here's my recommendation - Altos R Crianza Rioja)
- 1 nectarine
- 1 peach
- 1 blood orange
- 1 lime
- Bunch of Dill (seriously underrated cocktail herb)
- 1 bottle of Soda water
- Pour all of the alcohol into your big jug, reserving 1/3 of the wine and give it a good stir.
- Slice all the fruit up nice and pretty and add 3/4 of it to the jug to soak for a few minutes while you make the syrup.
- Make 1/4 cup of Lapsang Souchong tea in a small pot and add 1/2 cup of caster sugar leaving it on the stove to boil before taking it off the heat and letting it cool. (You can just stir the sugar into a mug of really hot tea and microwave for 15 seconds but you risk a sticky mess)
- Once the syrup has cooled add it to the jug and stir before adding a few sprigs of dill.
- Add ice to half fill the jug then add some of the remaining fruit and dill, add some more ice, fruit and dill and keep doing this till the jug is full of ice.
- Finally top with the remaining wine and try to give it all a bit of a stir then fill whatever space you have left with soda water and gently stir it around.
- If you feel like being fancy, reserve a few pieces of fruit and a sprig of dill to fan the top of the jug as a garnish.
- As always taste it as you go - if you like it sweeter, feel free to add more syrup