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Here's my ode to a dear departed hangout that used to serve these, Rocking Horse Cafe in Chelsea (RIP). I make a sangria syrup using our Reims blend, and use it to top a lightly sweet Aleppo-infused margarita. As you can see, it's a great cocktail even in colder weather.
Here's my ode to a dear departed hangout that used to serve these, Rocking Horse Cafe in Chelsea (RIP). I make a sangria syrup using our Reims blend, and use it to top a lightly sweet Aleppo-infused margarita. As you can see, it's a great cocktail even in colder weather.
In a small saucepan with a lid bring the wine to just below a boil, add the sugar and Reims and stir well. Toss in a few citrus slices, cover the pot with the lid, remove from heat, and let the syrup infuse for 30 minutes.
Strain through a coffee filter and pour into a clean bottle. Allow to cool, then store in the refrigerator where it will keep for at least 3 weeks. If you'd like to use the syrup for other things, or are interested in a non-alcoholic version, please see the notes below.
Sangarita
Mix the liquid ingredients and the Aleppo together and taste. Adjust for sweetness, remembering that it will be diluted by the ice and that the syrup is sweet.
Add the liquid to a blender‡, followed by the ice. Blend on low speed for 10 seconds, then high until slushy. See below for blender notes, to get the perfect texture you may need a more powerful blender.
Pour into a tumbler glass, then top with an ounce (or more if you like) of the sangria syrup and serve with a straw.
Recipe Note
Recipe Notes
* With the rest of the bottle try making a recipe that is winter friendly and uses red wine, like Coq au Vin and/or these Red-Wine Braised Mushrooms.
‡ I have this blender at home, which I prefer for drinks as it's easy to use and even has a frozen drink button you can just push. Any high speed blender should work great for frozen cocktails.
• Alcohol free: For the tequila substitute 2 ounces of cold water, a few small slices of jalapeño pepper, and a pinch of salt. For the sangria syrup substitute pomegranate juice for the red wine, reduce the sugar by half, and add a two tablespoons of dried hibiscus petals and a teaspoon of black tea when infusing.
• Leftover syrup is great over vanilla ice cream, added to salad dressings or fruit salads, and to braises to add a subtle sweetness and acidity.
