Recipe: Sangria for the Holidays


Here are two fresh takes on sangria that infuse the fruits and spices of the season for a wintry vibe. Make a pitcher (or two) to serve at your holiday party!

Barcito's Sangria
Makes one glass

Clove syrup
3 cloves
6 cups water
3 cups sugar

½ ounce clove syrup
¼ ounce lemon juice
¼ ounce pomegranate juice
¼ ounce light rum
3 ounce Pinot noir
1 lemon wheel
Pomegranate seeds for garnish

For clove syrup: Boil 3 cloves with water, reduce by half. Combine clove water with equal parts sugar, and use an immersion blender to blend until sugar is dissolved.

Combine remaining ingredients in a glass, serve over ice with a lemon wheel and pomegranate seed garnish.

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Eveleigh's Sangria
Makes six servings

1 bottle of cabernet sauvignon
4 tablespoons mulling spice (bundled in cheesecloth and tied into a sachet)
Peel of an entire orange
¼ cup allspice liqueur
½ cup simple syrup
¼ cup pine liqueur
Thyme for garnish

Steep the mulling spice and orange peel with the wine in a pitcher for one day.

Add the remaining ingredients and mix well. Pour into a Collins glass and garnish with a sprig of fresh thyme -- rub in between your palms to express the essential oils.

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