Sangria

By corlear

Note: It can be kept in the fridge and then brought out when you are ready to serve it.

Ingredients

• For the wine reduction:
• 1/2 cup red wine
• 1/8 cup sugar
• grated rinds of 2 oranges
• 1 bay leaf
• 1 tsp black peppercorns
• For the basic syrup:
• 1 1/8 cup sugar
• 1/2 cup water
• For the wine sangria:
• 13/4 cup red wine
• 1/2 cup wine reduction (see previous step)
• 1/8 cup basic syrup (see previous step)
• 21/2 tbs Curaçao
• 1/2 oz ginger
• 3 tbsp glucose
• For the fruit juices:
• 11/4 cup orange juice
• 1/2 cup mandarin juice
• 1/2 oz lime juice
• 1 tbsp passion fruit juice
• 11/2 oz peach juice
• 4 tbsp apple juice
• To finish:
• 1 Cocktail Master

Details

Servings 10

Preparation

Step 1

For the wine reduction:
1. Reduce the wine and sugar until its volume has reduced by half.
2. Add the orange peel, the bay leaf and the peppercorns and leave to infuse for 10 minutes.
3. Strain.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.
2. Keep in the fridge.

For the wine sangria:
1. Mix all the ingredients together and keep at a very cold temperature (40ºF).

For the fruit juices:
1. Mix all the fruit juices together and keep at a very cold temperature (40ºF).

Final Steps & Preparation:
1. Fill ½ a cocktail glass with the wine sangria.
2. Place the Cocktail Master over the glass and fill the glass with the fruit juices.