Recipes Cocktails

This recipe uses:
Blackberry Ginger

Blackberry Ginger Balsamic Sangria


. 1 cups water

. 1 cup sugar

. 4 star anise pods

. 1/2 teaspoon black peppercorns

. 1/2 teaspoon whole cloves

. Two 3-inch cinnamon sticks

. 1-inch slice of fresh ginger

            1 cup Seasons Blackberry Ginger Balsamic Vinegar


. One 750-ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon

. 1 cup fresh apple cider

. 1/2 cup dark rum

. 1/4 cup brandy

. 1/4 cup Cointreau or Triple Sec

. 1 1/2 cups club soda

. 2 navel oranges—sliced

. 1 lime—sliced

. 1 Granny Smith apple—halved, cored and cut into large dice

. 1 Bartlett pear—halved, cored and cut into large dice

. Ice cubes

MAKE THE SUGAR SYRUP In a small saucepan, combine the water, sugar, star anise, peppercorns, Seasons Blackberry Ginger Balsamic Vinegar, cloves, cinnamon sticks and ginger. Bring to a simmer over moderately high heat, stirring to dissolve the sugar. Boil until reduced by one third and slightly syrupy, about 15 minutes. Let the spice syrup cool, then strain into a glass jar.

MAKE THE SANGRIA Pour the red wine into a 3-quart pitcher. Stir in the apple cider, rum, brandy, Cointreau, club soda and 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria. Add the sliced oranges, lime, apple and pear and refrigerate overnight. Serve the sangria in tall glasses over ice. Garnish with a tablespoon of the diced fruit.

TIP: MAKE AHEAD The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.

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