By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, Chef Jose Garces of Philadelphia has created an ideal cocktail for a winter holiday celebration. It’s best to start the day before you plan to serve the sangría, by macerating fresh cranberries and diced Granny Smith apples in the simple syrup. Next day, add a bottle of Tempranillo rosé, and a half cup each of port wine, Cointreau, and cranberry juice. Chill, and let the party begin.
Ingredient note: Tempranillo rosé has a fruity profile with a hint of herbaceous complexity. A fruitier Grenache rosé, from Spain’s Rioja region, also works beautifully.
To assemble the sangría: