There are many ways to make a sangria, but why not make one that's authentic? Although traditional Spanish sangria is a fruity drink, it isn't too sweet... like an American 'girly' drink is. I used red zinfandel in my recipe to round out the sweetness. I threw in some gin, because I like gin, simple as that. Then of course, there is apple brandy. But wait, there's more! Learn how to make the stone fruit kompot that makes the base for this summer cocktail, because you can't get more authentic than that, now can you? Store the kompot in the fridge for up to a week, and the rest is easy. When the next hot summer day hits, you'll be able to mix this sangria up in no time. (The kompot recipe is an adaption of the stone fruit compote recipe on page 60 of the July/August 2020 issue of Martha Stewart Living Magazine.) —Christy Boston's Kitchen
Fill a rocks glass (or a stemless wine glass) 3/4 full with ice.
Add the kompot, gin, apple brandy and several ice cubes to a cocktail shaker. Shake for 15 seconds or until chilled, then strain into prepared rocks glass. Top with red zinfandel, do not stir.
Drop in a few blueberries. Place the plum slice on the edge of the glass, or drop it into the drink for good measure.
For the kompot:
Combine pitted and chopped (skin left on) peaches, nectarines, and plums in a large, heavy pot (6 cups total). Add the raspberries, blueberries, sugar and cinnamon, then gently toss.
Using a potato masher, mash the fruit. Allow to sit at room temperature for 10 minutes to release the juices.
Add 8 cups water to the pot and bring to a boil. Reduce heat to medium-low and simmer another 10 minutes. Skim the foam from the surface and discard (a slotted spoon works well for this). Remove from heat and let cool completely. Refrigerate for a minimum of 4 hours.
Strain kompot through a sieve and store in the refrigerator in an airtight container for up to a week.