Enrique Jaramillo hails from Guanajuato, Mexico, about three hours drive from Mexico City in the central part of the country. Jaramillo—who is a top bartender at both Willi’s Seafood and swanky Bar Code in the wine country —adds a little extra spice to this traditional Spanish wine drink.
This recipe makes enough for a big crowd, which is appropriate since sangria definitely suits a celebration.
| 3 | 750 ml bottles | Spanish Red Wine* |
| 3 | 750 ml bottles | Spanish White Wine* |
| 2 | cups | brandy |
| 3 | cups | sugar |
| 3 | cups | water |
| 3 | apples, sliced | |
| 2 | oranges, sliced | |
| 2 | lemons, sliced | |
| 2 | limes, sliced | |
| 4 | cups | orange juice |
| Spice Bag | ||
| 1/2 | cup | fresh ginger, sliced |
| 10 | whole | star anise seeds |
| 3 | cinnamon sticks | |
| 8 | whole cardamon pods |
| *If you don’t have Spanish wine handy, any wine will do—but Spanish wine is affordable, authentic, has the right acid balance and holds up in this mixture. A good substitute would be any inexpensive wine from the Rhone or South of France. But, really, any wine will do… |
1. Combine wine, brandy, sugar, water and fruit in a non-metallic container. Stir slowly until the sugar is dissolved.
2. Tie the spices into a cheesecloth bag and place in the mixture.
3. Refrigerate overnight. (This mixture may be kept refrigerated until needed for up to five days.)
4. Remove spice bag and add the orange juice just prior to serving.
5. Serve in large tumblers over ice or well chilled, complete with fruit pieces.
