Winter Spicy Sangria

Sangria is the perfect party drink! It makes great use for cheap wine and combines it with multiple liquors, easily. Our Winter Spicy Sangria employs some of the flavors that one may find in a mulled wine, but adds sweetness and fruitiness that any not-so-crazy-about-wine guest is sure to love. Star anise, Sichuan peppercorns, fancy handpicked cloves and cinnamon sticks are the stars of this drink. So gather some friends this weekend to enjoy some great sangria and some laughs!

Ingredients

• 2 cups

  water

• 1 cup

  granulated sugar

• 2

  star anise pods

• 1 teaspoon

  Sichuan peppercorns

• 2 generous pinches

  fancy hand picked cloves

• 2

  2.5 inch cinnamon sticks

• One 750 ml. bottle

  Malbec wine (This is a variety of wine, not a brand.)

• 1/2 cup

  orange juice

• 1/2 cup

  light rum

• 1/4 cup

  brandy

• 1 1/2 cups

  ginger ale

• 1 large

  navel orange (peeled, halved, seeded and cut into large dice)

• 1

  Granny Smith apple (halved, cored and cut into large dice)

• 1

  Bartlett pear (halved, cored and cut into large dice)

Directions

In a small sauce pan combine water, sugar, star anise pods, Sichuan peppercorns, fancy handpicked cloves, and cinnamon sticks.

Over moderately high heat, bring to a simmer and occasionally stir sugar to dissolve. Boil sugar for about 15 minutes or until reduced by ⅓.

Allow syrup to cool to room temperature with spices and strain into a small container. (For extra flavor, store syrup in refrigerator overnight and strain spices before adding to wine mixture.)

In a 3 quart pitcher, combine Malbec wine, orange juice, light rum, brandy, ginger ale and ¼ cup of the spice syrup. If you desire a sweeter sangria, add more spice syrup.

Pour fruit into pitcher and allow to soak for two hours in refrigerator before serving.