Holiday red sangria with brandy and cloves.
Ingredients
- Rioja red wine: 1 bottle (750 milliliter bottle)
- brandy: 0.25 cup
- jiggers orange-flavored liqueur (such as Cointreau®): 3 piece (1.5 fluid ounce)
- orange: 1 piece
- grapefruit: 1 piece
- lemon: 1 piece
- clove pomander: 1 piece
- ice cubes:
- ½ cups lemon seltzer water: 1 piece
- limes: 2 piece (sliced)
Metric Conversion
Stages of cooking
-
Pour Rioja into a large pitcher. Add brandy and orange liqueur. Cut orange, grapefruit, and lemon into wedges. Squeeze juice into the pitcher. Toss in fruit with rinds. Refrigerate until flavors combine, 8 hours to overnight.
-
Add pomander to the sangria several hours before serving.
-
Strain liquid into chilled glasses of ice. Top with a splash of seltzer. Garnish with lime slices.
