Make Perfect Holiday Sangria 2019: The Quality Meats Hot Wine Indent gives the summer drink a cozy holiday change
Every Christmas night, my cousins and I make a batch of sangria and act like we invented drinking.
The tradition, currently in its fourth year, began as a kind of rite of unexpected initiation. After years of watching our parents drink wine, mix cocktails and chill out at every family and holiday party, my cousins and I, now in our 20s and 30s, realized that we had become suddenly into adults.
Yes, in holiday overflow, we would all still be resigned to the kids table in the kitchen while our parents kept the dining room in check, but by the time we head for Christmas Eve we already have some glasses with deep indentation (as the god intended), it was clear that the torch to charge absolutely on the holidays had passed, a great honor we accept as our solemn duty.
Make Perfect Holiday Sangria 2019
Over the years, we have varied our recipe for Christmas sangria, sometimes tapping the thin line (definitely not so) between the indentation and the jungle juice when, in a batch, we have begun to pour any bottle of wine and spirits that can. get your hands on the leftover macerated fruit and shout "indent!"
Fortunately, the Nog Shop popup at Quality Meats has mastered the art of winter indenting, and they have agreed to drop us the recipe in case you too risk turning your festive indent into festive jungle juice.
It turns out that the key to creating the perfect party indentation lies in yet another iconic winter drink. Unlike most traditional summer bleeds, the Après ski at Quality Meats begins as a hot, hot wine.
"My thinking with this cocktail was to bring all the flavors of a spicy hot wine into a more refreshing cocktail that guests could drink before a meal" (or church) "without destroying their taste buds," says Bryan Schneider, bar director at Quality Branded. Interior hook.
This indentation begins on the stove with spicy cinnamon syrup, Jamaican pepper, cloves, star anise and orange peel. Then comes the wine, heated just before boiling. "I want to keep the alcohol from the wine and not cook it, so it still retains that freshness," says Schneider. "As soon as it comes to a simmer, we will cut off the heat and just let the spices macerate in the wine for a while."
Once cooled down, Scheider's festive indentation again subverts the summer tradition by announcing the brandy or the dry triple in favor of adding aquavit. The savory Sandinavian spirit often makes its way into German Glühwein, says Schneider, bringing another layer of warm, wine-like taste to a cold, but unmistakably winter-like beverage.
"That was the idea," he says, "to bring those warm flavors of winter spice into a sip."
Cooled and served with an orange, mint and cinnamon garnish, the result is the best winter drink in both worlds that brings the intoxicating spice from a festive heat to a refreshing winter treat that can be taken from from Christmas Eve to Christmas Day.
After Ski Sangria
In a pot add:
1⁄2 cup sugar
1⁄2 cup water
1 tablespoon Jamaican peppercorns
1 teaspoon whole keys
2 sticks of cinnamon
2 pods of star anise
Peel 1⁄2 orange
Stir over medium heat
Bring to a simmer and simmer for five minutes
Add a bottle of red wine of your choice (some may prefer a drier red wine as sugar is added), bring to a boil again and reduce the heat (be careful not to boil the wine)
Allow to cool, then strain the spices
Add:
1⁄2 cup Aquavit
1⁄4 cup lemon juice
Cool in the fridge overnight.
Serve on ice in a glass of wine.
Garnish: Slice of Orange, Mint, Cinnamon