Spanish
Brandy-Fortified Spanish Zurra-Style Sangría
A dry Spanish Zurra-style pitcher drink macerates red wine with citrus, apple, cinnamon, restrained syrup, and brandy, then receives chilled soda water at service.
8 servings · 20 minutes prep · 5 minutes cook
Ingredients
Citrus Maceration
- 3 tablespoons granulated sugar
- 3 tablespoons water
- 1 medium orange, halved and thinly sliced
- 1 medium lemon, halved and thinly sliced
- 1 crisp apple, cored and cut into 1/2-inch pieces
- 1 small cinnamon stick
Wine and Finish
- 1 bottle young, fruity dry Spanish red wine, 750 ml
- 1/3 cup Spanish brandy
- 1 1/2 cups chilled soda water
- 3 cups ice, divided among glasses
Directions
Dissolve a Light Syrup
- Combine the sugar and water in a small saucepan. Warm over medium-low for 2 minutes, stirring only until clear. Cool completely; reserve 1 tablespoon for final adjustment.
Cut Fruit Without Crushing Pith
- Place the orange, lemon, apple, and cinnamon stick in a nonreactive pitcher. Remove visible citrus seeds and avoid muddling the white pith.
Macerate the Wine Cold
- Pour in the red wine, brandy, and all but the reserved syrup. Stir gently, cover, and refrigerate for 2 hours and no longer than 8 hours.
- Taste after chilling. Add the reserved syrup only if the wine remains sharply austere; the fruit should season the wine, not make it taste like juice.
Carbonate at Service
- Divide the ice among eight glasses. Stir the chilled soda water into the pitcher once, then pour immediately with a few pieces of fruit per glass. Do not store after adding soda or ice.
