This sangria, inspired by the one served at Donostia in New York City, is rich and flavorful, almost like a chilled mulled wine. The secret is a one-two punch of fresh ginger and cardamom, and mixing in fresh orange juice instead of filling your pitcher with chunks of fruit. Use whatever red wine you have on hand: Spanish Tempranillo is fitting, but any bold red will do. Carpano Antica sweet vermouth is our pick for boosting the sangria's berry flavor.
- For the Ginger-Cardamom Syrup:
- 1 1/2 ounces (40g) peeled ginger root (about one 4 1/2-inch knob)
- 2 tablespoons (30ml) water
- 1/3 cup (65g) sugar
- 20 green cardamom pods
- For the Sangria:
- 2 1/4 cups (540ml) red wine
- 1 cup (240ml) fresh orange juice (from 3 to 4 oranges)
- 1/2 cup plus 1 tablespoon (135ml) sweet vermouth (such as Carpano Antica)
- 1 batch Ginger-Cardamom Syrup
- Chilled seltzer or club soda (optional)
- Candied ginger, for garnish (optional)
To Make the Ginger-Cardamom Syrup: If using a juicer, juice ginger (yields will vary), then measure out 2 tablespoons (30ml) fresh ginger juice and mix with water. Proceed to step 2. If using an immersion blender, chop ginger roughly, then add to blender jar with water and blend thoroughly. Strain through a fine-mesh strainer; mixture should yield 4 tablespoons (60ml) ginger liquid.
In a small saucepan, combine ginger liquid and sugar. Warm over medium heat, stirring until sugar dissolves, removing from heat as soon as sugar dissolves; do not let boil. Add cardamom pods, cover, and let cool. Refrigerate at least 2 and up to 10 hours.
To Make the Sangria: Add wine, orange juice, and sweet vermouth to a pitcher. Strain Ginger-Cardamom Syrup into pitcher and stir to mix. Serve immediately or refrigerate up to 2 hours.
To serve, fill wine glasses with ice. Add sangria and top with seltzer or club soda if desired. Garnish each glass with candied ginger if desired.
Immersion blender or juicer, fine-mesh strainer, small saucepan, 40-ounce pitcher