Thursday, March 14, 2013

Winter sangria

Spring is (technically) only days away. Days are getting longer, and it's (sort of) getting warmer.

This winter sangria would be great in the depths of January (the cruelest month) or on through spring, or whenever you can get your hands on some great citrus fruits. The brightness of the oranges and grapefruits and lemons will make those early sunsets seem a little more bearable.



Winter sangria
1 bottle dry Riesling
1 cara cara orange
1 grapefruit
1/2 lemon
1/4 cup ginger syrup
1 splash triple sec
5 dashes orange bitters (optional)
Seltzer to taste

When choosing citrus, make sure to get the heaviest fruits - these are the juiciest. Wash and thinly slice the orange, grapefruit and lemon. (If you can't find cara cara oranges, a blood orange would be great.) Place slices in a pitcher with ginger syrup, triple sec, orange bitters, and Riesling. Let sit for a few hours.

When ready to serve, add ice and top with seltzer.


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