Sketch of Spain

Jim Meehan muddles blueberries into his not-too-sweet red sangria

The classic red sangria gets a slight update by muddling fruit (in this case, blueberries) with Cynar, an Italian liqueur.

To learn more, read "Sangria? Sangri-yeah!"

Recipe by Jim Meehan, Tasting Table Drinks Editor

Sketch Of Spain
5 from 50 ratings
Make Jim Meehan's red sangria with Cynar, vinto tinto and blueberries.
Prep Time
5
minutes
Cook Time
0
minutes
Servings
6
servings
Total time: 5 minutes
Ingredients
  • 1½ cups blueberries, plus more for garnish
  • ½ cup Cynar
  • One 750-ml bottle chilled Guimaro Mencia vino tinto
  • ½ cup raspberries, for garnish
Directions
  1. Using a muddler or wooden spoon, muddle the blueberries with the Cynar in a pitcher. Note: You can muddle the blueberries and Cynar, then chill the mixture overnight. Just before serving, add the wine and fine-strain into 6 ice-filled wine glasses. Garnish with blueberries and raspberries.
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