The best sangria I’ve ever had is at Rafele in New York’s Greenwich Village. I’ve deleted and rewritten that sentence three times, as I’m almost hesitant to share the truth. I don’t want to head down next Friday night only to find that the bar is packed with readers wanting a taste (but if you do see me, say hi! I need friends.) What makes their sangria so special is that it’s made with Lambrusco, Triple Sec, Aperol, and a few other ingredients I’m not privy to share. (It’s their secret, not mine). The liqueur delivers so much fruity flavor that you don’t get from raw, cut fruit alone, which inspired my approach to this drink.
I wanted to make not just a good fall sangria, but the best fall sangria recipe. That meant using good red wine (A bottle of Spanish red such as Tempranillo is great here, but if you’re feeling bubbly, use Lambrusco); more booze (pear and apple brandy work in tandem); seasonal fruit; and a spiced simple syrup. A basic simple syrup steeps with whole spices—cinnamon sticks, star anise, cardamom pods, and allspice—which brings all the sweater weather feels. As for the fruit, I grabbed what’s in season and would hold up for hours in a big pitcher. That meant apples and pears, of course, as well as plums and oranges. Serve it with a few sprigs of fresh rosemary—a necessary pop of green against the deep red drink. While it’s ideal for fall, I suggest serving it all winter long.
—Kelly Vaughan
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