Note: Sumo oranges are a cross between a mandarin and a navel orange. If you can't find them, use one navel orange and one mandarin.
About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.
About This Recipe
|Yield:||Makes 4 to 6 servings|
|Active time:||10 minutes|
|Total time:||10 minutes|
|Special equipment:||Pitcher, Muddler|
|This recipe appears in:||Serious Entertaining: Early Spring Dinner Drinking in Season: Spring Sangria|
- For the ginger syrup:
- 1/2 cup peeled ginger root, roughly chopped
- 1 cup sugar
- 1 cup water
- For the cocktail:
- 2 sumo oranges (see note above), 1 peeled and broken into segments, 1 thinly sliced for garnish
- 2 lemons, 1 cut into wedges, 1 thinly sliced for garnish
- 8 kumquats, thinly sliced and deseeded
- 3 ounces Luxardo Maraschino liqueur
- 1 ounce orange liqueur such as Cointreau
- 1 bottle rosé wine
- 12 frozen grapes
- Club soda
To make the ginger syrup: Combine ginger, water, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until for about 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Ginger syrup will keep for one week in a sealed container in the refrigerator.
To make the sangria: Add the Sumo orange and lemon segments along with 5 sliced kumquats to the bottom of a pitcher. Add Maraschino liqueur, orange liqueur, and 2 ounces of ginger syrup and muddle. Add the entire bottle of rosé and stir. Keep refrigerated until ready to serve, up to 4 hours.
When ready to serve, add a slice of orange and lemon, a few kumquat slices and a few frozen grapes to each glass. Add 2 ounces of soda water to the glass. Stir the sangria in the pitcher and strain into each glass.