Sangria Sereno
Thomas J. Story
This delightfully complex sangria is loaded with intense tropical flavors thanks to the inclusion of artisanal liqueurs from Mexican brand Pajarote Ponche, which makes its beverages with natural fruit pulp. The Clavo and Cardamom flavor adds spiced depth, while the Red Sangria mix from Napa-based Perfect Purée is a restaurant-ready shortcut to baseline sangria deliciousness. The other ingredients are smartly layered on top to make for an unforgettable, party-ready Sangria-style punch. This recipe succeeds on the quality of the ingredients, so be sure to give yourself a little time to source all of the specialty bottlings. Once you have them, you’ll be able to mix this punch up any time you want. This drink is all about the pre-batching: mix it up a day in advance to make it easier on you as a host!
This recipe, and others like it, can be found in the article “It’s Always a Party at This Colombian-Californian Restaurant in Oakland.”
How to Make It
1
Make the Honey Ginger Syrup: Combine the water, honey, and ginger in a small pan. Bring to a boil, then simmer over medium heat, stirring, until the honey and water are thoroughly combined, about 1 minute. Remove from heat and let cool as the ginger infuses its flavor into the syrup, about 45 minutes.
2
Make the Cocktail: In a large bowl combine the ingredients and stir until thoroughly combined. If you don’t have a bowl large enough to hold all of the ingredients, divide the ingredients across two bowls, or cut the recipe in half. Make up to a day in advance (any longer and the citrus will oxidize). Serve over ice in wine glasses.
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Ingredients
For the Honey Ginger Syrup
1 cup water
1 cup honey
1 large knob of peeled fresh ginger
For the Cocktail
½ cup El Neto Manzanilla
¾ cup freshly squeezed lemon juice
¾ cup white grape juice
¾ cup apple juice
½ cup Honey Ginger Syrup (ingredients above; recipe top right)
2 bottles dry rosé wine
Directions
1
Make the Honey Ginger Syrup: Combine the water, honey, and ginger in a small pan. Bring to a boil, then simmer over medium heat, stirring, until the honey and water are thoroughly combined, about 1 minute. Remove from heat and let cool as the ginger infuses its flavor into the syrup, about 45 minutes.
2
Make the Cocktail: In a large bowl combine the ingredients and stir until thoroughly combined. If you don’t have a bowl large enough to hold all of the ingredients, divide the ingredients across two bowls, or cut the recipe in half. Make up to a day in advance (any longer and the citrus will oxidize). Serve over ice in wine glasses.
We only recommend things we love. If you buy something through our site, we might earn a commission.
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