Spiced Sangria
Several years ago we took a day trip to Manayunk, PA to have lunch and walk around. Located about 15 minutes from Center City Philadelphia, Manayunk lines the Schuylkill River and Manayunk Canal and is filled with restaurants, consignment shops, funky stores, and more. It's a great place to visit or bike through. In fact, we first discovered Manayunk while biking along the Schuylkill. You can start on the path directly behind the Philadelphia Museum of Art and go down to Valley Forge and beyond. Great place to go biking or walking.
While having lunch at Jake's Restaurant, we ordered an autumnal sangria which really hit the spot. Any time we get an interesting cocktail, I usually ask in my kindest way for the recipe. I don't want any bartender to give away any mixology secrets they hold dear, but hopefully, they're flattered by my asking. Thankfully, our waitress got at least a list of ingredients from the bartender. That gave me something to work with. I have played around with the ingredients and amounts over the years to get this recipe down to what it is today. If you're looking for an interesting drink to serve at your autumn/winter gatherings, or you want something to wash down your Applewood Smoked Cheesecake, give this a try.
Spiced Sangria
Yields approximately 2 quarts
Mix the following ingredients in a large pitcher and chill for at least one day:
16 oz red wine (I use a cabernet sauvignon, but you can use any red)
16 oz white wine (I use a chardonnay, but you can use any white)
8 oz cranberry juice cocktail
8 oz apple juice
12 oz port wine
3 oz Cointreau
5 cinnamon sticks
20 whole cloves
4 whole allspice
1/2 orange thinly sliced
Thin peels from the skin of 1/2 an orange (Apple slices would be nice in here too...)
Serve over ice and enjoy!
