Sangria was first enjoyed in the United States at the New York World’s Fair in 1964, but Spain has had this delicious drink in pitchers for centuries. My unlikely version combines lots of warm fall flavors in one place with chai tea, deep red wine, traditional brandy-soaked fruit, and a fizzy element with sparkling water to top things off.
Make this in an old, clean gallon milk jug—and enjoy the subtle spice. I can’t stand potpourri in a glass, so don’t worry, you won’t find that here.
Late Autumn Sangria (red)
Serves 20 (in a 10-ounce rocks glass filled halfway with ice)
3 ½ cups cranberry juice
5 chai tea bags
2 standard (750-milliliter) bottles of cabernet sauvignon or shiraz wine
3 cups tangerine LaCroix (two 12-ounce cans)
1 cup brandy
1 apple, chopped small
1 clementine, chopped small
1 pear, chopped small
2 cups fresh whole cranberries
Heat the cranberry juice in a saucepan over low heat until it almost simmers.
Remove from the heat and add the tea bags. Steep for 15 minutes.
Place the chopped apples, pears, cranberries, and oranges in a one-gallon jug and pour all of the ingredients over top—the tea-steeped juice, wine, and brandy.
Just before serving, fill up the jug to the top with LaCroix sparkling water.
Transfer to a fabulous pitcher. Serve over ice in a rocks glass.
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