Did someone say Wine Wednesday? Well, why have plain, old wine when you can have a super delicious, spiced up Sangria?!

I know, I know, everyone has a headache-y tale about a time you may have imbibed a smidge too much of the stuff. Like that time you went to your friend’s parent’s going away party in Queens, and you started early in the night on Aunt Sally’s famous sangria with the secret recipe. And it was SO good. Too good. One minute you were finishing off another cup and chewing on some boozy orange rinds, contemplating joining in on the juicy family gossip…and the next, you’re waking up in your friend’s childhood bed at 7 in the morning. Fully clothed. Um. What?! True story. I got so sleeeepy! I guess. :/

What was IN that sangria?! We’ll never know. Aunt Sally is not going public with the recipe and, truth be told, I don’t think I’ll ever need to recreate that scenario. It’s a wonder I can even look into the eyes of anyone who witnessed my sangria downfall that night, not to mention my friend’s parents! I’ve been reassured only by the fact that they are Spanish. And, I guess it was a complement? Because I liked it so much! Moral of the story – I pretty much rule as a house guest.

I’ve made a lot of different variations on sangria over the years, and the great thing about this drink is that you have so many options! Red, white, sparkling, stone fruit, citrus, berries, juice, cognac, rum, triple sec…? Whatever you have around?! Some people throw frozen juice in with boxed wine and call it day. And, I do not judge your sizzurp of choice, people. You know what’s tasty to you! But this particular recipe came out of the Backyard Summer Spirits event last month. I wanted to create a recipe that took advantage of the amazing locally made (New York) spirits featured at the event, and I also wanted to avoid adding sugar, if I could. Because I used two different kinds of liqueurs, which lend a good amount of sweetness on their own, I was able to.

Sorel Liqueur has heady notes of hibiscus, clove and bright ginger. Barrow’s Intense Ginger Liqueur is straight up boozy ginger nectar. Combined, these guys spice this baby up. Another summery addition is Owney’s Rum. For the warmer seasons, using a white rum with some tropical flavors in your sangria will give it a little boost of sunshine. A dry, light to medium bodied red works great in this. I used a simple Pinot Noir and it was super!

Summer Spice Sangria – makes 10 servings
2 bottles of dry light to medium red wine
1/2 cup Owney’s Rum
1/2 cup Sorel Liqueur
1/2 cup Barrow’s Intense Ginger Liqueur
1 cup orange juice
1-2 oranges cut into round slices
1-2 apples diced small
1/4 cup diced fresh ginger (optional)

Mix all ingredients together and refrigerate for at least 24 hours before serving. When serving over ice, top with bubbly water and candied ginger.