Each year as it starts to get a little darker earlier and the big coats begin their emergence from storage, we gravitate towards those warmer flavours. The one’s that conjure up images of log fires, German markets and the Christmas office party.
With all the tier systems currently looming, the future is unwritten. But that doesn’t mean we can’t get into the festive spirit with one of our sister bars signature winter warmers… The Hot Sangria.
Sandinista make buckets of Sangria, it’s the perfect accompaniment for spicy or fried food and quenching thirst on a rare sunny day in Manchester, & Leeds.
It made perfect sense then for Sandinista to turn this little number into a hot version ready for colder times. It’s just like a mulled wine but with a little extra kick!
But first, a little look at where this beverage came from.
It might surprise you to learn that its origins hail from London’s strand in the 1760s. An unknown street vendor put out a bracing spicy, wine-based punch the colour of blood (or Sangre in Spanish). Trade between England, the West Indies and Spain provided all the spices and fortified wines needed to satisfy this merchant’s customers. The original likely used spices such as nutmeg, Madeira (a popular fortified wine), loaf sugar to sweeten and lemon for balance.
Sandinista’s Hot Sangria
- 1/2 bottle of juicy red wine (we use a cabernet sauvignon)
- ½ bottle Ruby Port
- 250g caster sugar
- 150ml Orange Juice
- 1tsp freshly grated nutmeg
- 1 bay leaf
- 1 star anise
- 1 cinnamon stick
- 1 whole orange zest
- 1 whole lemon zest
Build in a soup kettle or stockpot.
Heat until the sugar has dissolved and spices are aromatic.
Serve in a toddy glass or mug.
Add a slice of orange and a shot of Spanish brandy
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