Winter Spiced Sangria

A warming counterpoint to classic summery sangria, this variation starts with the warm vanilla flavor of spiced rum and rich port, then doubles down with spiced syrup and cranberry. Break this out for any festive gathering when there’s a chill in the air.

Makes 8 drinks

Full Serving

One 750-ml bottle red wine

1 cup spiced rum

1/4 cup port

1/2 cup Spiced Syrup (see below)

1 cup cranberry juice

1 cup cranberries

1 apple, peeled, cored, and cut into 1/4-in. pieces

1 cup ginger ale

 

Single Serving

1/3 cup red wine

1 oz. spiced rum

1/4 oz. port

1/2 oz. Spiced Syrup (see below)

1 oz. cranberry juice

1 oz. ginger ale

1 Tbsp whole cranberries

1 Tbsp finely diced apple

1) To Make the Spiced Syrup: Combine all the ingredients in a small, heavy saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove from heat and let cool. Strain and discard the spices. Store, covered, in the refrigerator for up to 10 days. 2) For a Full Serving: In a pitcher, stir together all the ingredients except the ginger ale. Cover and store in the refrigerator for at least 2 hours or up to 24 hours before serving. To serve, stir briefly to mix, then divide among 8 rocks glasses or mason jars. Scoop in ice, then top each with 1 oz. ginger ale. 3) For a Single Serving: In a rocks glass or mason jar, stir together all the ingredients with ice.

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Spiced Syrup (makes 2 cups)

1 cup sugar

1 cup water

1 cinnamon stick

1/2 tsp whole allspice berries

1/2 tsp whole cloves

1 three-inch piece ginger

2 star anise pods

1/2 tsp black peppercorns