Sangarita

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.

Author

Christian Leue

Servings

1

Category

Drink

Ingredients

• 1/2 cup of leftover red wine*
• 1/4 cup of raw sugar
• 1/2 tsp Reims N39
• Lemon and/or orange slices
• 2 ounces of blanco tequila
• 1/2 to 1 ounce simple syrup or agave syrup
• 1 ounce fresh lime juice
• Pinch of Aleppo pepper
• 2/3 cup ice
• 1 ounce sangria syrup

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Pour into a tumbler glass, then top with an ounce (or more if you like) of the sangria syrup and serve with a straw.