Sangría Rosada

Subtle citrus and spicy notes underlie this refreshing rosé sangría.

Yield: 1 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

To Garnish

4 each lemon wheels, mint sprigs, orange peels, and berries

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 a berry on top. Serve immediately. 

Sangría Base

2.25 ounces simple syrup
4.75 ounces Sangría Syrup (see recipe below)
1 ounce sherry brandy (like Lustau Solera Reserva Brandy)
1 ounce 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.