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Sangría Rosada

July 2018

From Jaleo by José Andrés

Makes 1 32-ounce pitcher 

13 ounces rosé wine, like Rosa de Arrocal from Ribera del Duero (about half of a 750ml bottle)
4.5 ounces Sangría Base (see recipe below)
10 ounces soda water
4 each lemon wheels, mint sprigs, orange peels, and berries, for garnish

Combine wine, sangría base, and seltzer in a pitcher. Fill 4 glasses with cubed ice, and pour sangría into each. Place lemon, mint, orange peel, and berries on top. Serve immediately. 

Sangría Base
1 ounce simple syrup
2.5 Sangría Syrup (see recipe below)
0.5 ounces sherry brandy (like Lustau Solera Reserva Brandy)
0.5 ounces dry gin (like Fords Gin)

Combine all ingredients and mix well. Set aside until making the sangría.

Sangría Syrup
Makes 1 quart*
3 cups orange juice
¾ cup lemon juice
3.5 ounces sugar
1 bay leaf
5 juniper berries
10 black peppercorns
1 cinnamon stick
2 cloves
1 bunch fresh mint, destemmed
Zest from 1 orange
Zest from 1 lemon

Combine all of the ingredients in a medium saucepan and bring to a simmer, stirring constantly. Once the sugar has dissolved, remove from the heat and allow to cool. Strain through a fine sieve and store in sealed container until ready to use.  

*Note: This recipe makes enough syrup for a few batches, but it can be used for many types of Sangría. Store in the refrigerator in an airtight container for up to a week.