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Make Me a Cocktail

Halloween Sangria
Cocktail recipe

Rating

4.3 / 5
Halloween Sangria is a big-batch red wine punch made for parties, with sliced apple and blood orange steeped in sugar... ... more Halloween Sangria is a big-batch red wine punch made for parties, with sliced apple and blood orange steeped in sugar and cinnamon before a bottle of dry red, such as Rioja, goes in. After an hour or so in the fridge the fruit softens and the wine picks up warm spice and citrus, then each glass is topped with sparkling cider for a crisp, apple-scented fizz. The deep red colour and dark blood orange slices give it a suitably gory look without any effort, and because it is built in a jug it frees you up to enjoy the party. Lighter than most sangrias and easy to drink, it is a crowd-pleaser for anyone who prefers wine to spirits, and the boozy fruit at the bottom of the jug is a treat of its own.
Recipe source
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A Couple Cooks
Base ingredient
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Red wine
Calories
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1500 calories
Garnish
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Blood orange slices
Alcohol content
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9% | 13.5 units *

Tags

Red wine ingredient icon
Red wine cocktails

Method
How to make a Halloween Sangria

Serves 8 · Takes 5 minutes
Red wine 750 ml (Dry, such as Rioja), Sidra 750 ml (Sparkling), Apple 1, Laranja 4 (Blood oranges, 2 for garnish), Açúcar 50 g, Cinnamon ½ teaspoon (Ground)
Thinly slice the apple and 2 of the blood oranges
Toss the fruit with the sugar and cinnamon in a large jug and leave for 20 minutes
Pour in the red wine and refrigerate for 1 to 4 hours
Fill wine glasses with ice and half fill each with the sangria
Top up with sparkling cider
Garnish with slices of the remaining blood oranges
~ Do not steep the fruit in the wine for more than 4 hours or it turns soft. Ginger ale in place of the cider makes a sweeter sangria. ~

Power tips
Elevate the Halloween Sangria with these master mixologist tips

Build a proper oleo-saccharum base: muddle (don’t macerate) the blood orange slices with the sugar and cinnamon until the sugar turns wet and aromatic, then rest 20–30 minutes. This pulls fragrant citrus oils out of the peel (especially important with blood orange) and creates a richer, more integrated sweetness than simply dissolving sugar in wine.
Control bitterness by limiting pith contact: use thin half-moons and avoid lots of exposed white pith on the oranges. If you want maximum aroma without bitterness, peel wide strips of zest (minimal pith), toss those with the sugar for 15 minutes, then add the orange slices after the sugar has become syrupy.

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* US units estimated based on the standard alcohol content of the ingredients used and the proportions in the recipe. Please drink responsibly.
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