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!"
Sketch of Spain
Recipe by Jim Meehan, Tasting Table Drinks Editor
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
1½ cups blueberries, plus more for garnish
½ cup Cynar
One 750-ml bottle chilled Guimaro Mencia vino tinto
½ cup raspberries, for garnish
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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