Red Sangria

Will Peet, Donostia | New York City

Donostia’s sangria riff won’t slow the party down; this low-proof version swaps out the traditional brandy for a complex, spicy vermouth, played up with fresh ginger and cardamom.

Ingredients

Servings: 6

  • 18 ounces red wine, preferably tempranillo
  • 18 ounces red wine, preferably tempranillo
  • 6 1/2 ounces blood orange juice
  • 6 1/2 ounces blood orange juice
  • 4 1/2 ounces sweet vermouth, preferably Perruchi Gran Reserva
  • 4 1/2 ounces sweet vermouth, preferably Perruchi Gran Reserva
  • 3 ounces ginger syrup(See Editor's Note)
  • 3 ounces ginger syrup(See Editor's Note)
  • 1 3/4 ounces Poor Man's Kitchen cardamom syrup
  • 1 3/4 ounces Poor Man's Kitchen cardamom syrup

Garnish: candied ginger and blood orange slices

Directions
  1. Stir all ingredients together, then pour over ice into a pitcher or similar container.
  2. Garnish with candied ginger and blood orange slices.
Editor's Note

To make fresh ginger syrup, combine 1 cup sugar with 1/2 cup cold-pressed ginger juice. Heat just enough to melt sugar, taking care not to let it come to a boil. Let cool.

Tagged: Donostia, punch, sangria, wine

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