Sangria, the beloved Spanish punch, boasts a rich, centuries-long history on the Iberian Peninsula. Traditionally, red wine was combined with fruits, sweeteners, and spirits to create a refreshing drink. This approach was often used to mask less-than-perfect vintages or make wine more palatable in warmer weather. Sangria’s popularity spread, but its reputation fluctuated.
Beyond its ingredients, sangria has long been celebrated as a communal beverage. Served in large pitchers during gatherings, it encourages connection and conviviality. Its approachable, fruity nature invites everyone to partake.
Today’s bartenders are reimagining sangria as a complex canvas for creativity, highlighting its playful potential through innovative riffs and twists. By incorporating unique ingredients like artisanal spirits, fresh herbs, and seasonal fruits, they showcase how versatile and adaptable this classic drink can be.
One standout twist is an Italian-inspired fall sangria that is ideal for our breezy patio weather. The Sangue Caldo (Italian for “hot blooded”) features Orvino Wines’ Vino dell’Amicizia Pinot Noir, a touch of aperitivo bitterness, a spicy kick of pink peppercorn syrup, and bright fruits—resulting in a lively beverage that celebrates of flavor and togetherness.
Sangue Caldo
Ingredients
- 10 oz. Vino dell’Amicizia Pinot Noir
- 3 oz. Campari
- 3 oz. Fraise des Bois Strawberry Liqueur
- 4 oz. grapefruit juice
- 3 oz. lemon juice
- 3 oz. pink peppercorn syrup (recipe below)
- Fresh berries for garnish
Stir and strain all ingredients into a pitcher over ice. Garnish with fresh berries.
Pink Peppercorn Syrup Ingredients
- 1/4 cup pink peppercorns
- 1 cup sugar
- 1 cup water
Add all ingredients to a pot and bring to a boil on medium heat. Let simmer for 5 additional minutes, then allow to cool. Fine strain into a sealed container. Keep refrigerated for up to 2 weeks.
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