By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, Chef Jose Garces of Amada Restaurant in Philadelphia has created an ideal cocktail for a winter holiday celebration. Chef Garces serves this with an apple chip garnish for a more elegant finish, but even without it it’s delightful.
What to buy: If you can’t find a Tempranillo rosé, a less earthy Grenache rosé is a suitable substitute.
This recipe was featured as part of our Suckling Pig for the Holidays menu.| Adapted from Jose Garces
- 1Combine all ingredients in a 3-quart container with a tightfitting lid.
- 2Cover and refrigerate at least 4 hours or preferably overnight.
For the sangría:
- 1Add all ingredients to the fruit mixture and stir to combine.
- 2Refrigerate until chilled; serve over ice.