Name: Bar Louise’s sangria
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 350 ml red wine; 150 ml apple juice; 75 ml Grand Marnier; 75 ml cinnamon and nutmeg syrup (see below); 2 tsp espresso; Crushed ice and sliced orange, to serve; Cinnamon and nutmeg syrup; 250 gm caster sugar; 4 cinnamon quills, toasted; ¼ nutmeg, coarsely grated, toasted

Bar Louise’s sangria

A simple Spanish sip that can be made in batches - perfect for your next fiesta.

Serves 2

Prep

Cook

Total

10M

“We use mataro” says Mikey Nicolian. “But so long as the wine is light and fruit-driven it will be a good time.”

Ingredients

350 ml red wine

150 ml apple juice

75 ml Grand Marnier

75 ml cinnamon and nutmeg syrup (see below)

2 tsp espresso

Crushed ice and sliced orange, to serve

Cinnamon and nutmeg syrup

250 gm caster sugar

4 cinnamon quills, toasted

¼ nutmeg, coarsely grated, toasted

Method

1.For syrup, place ingredients and 125ml water in a saucepan. Bring to the boil over high heat (5-6 minutes). Remove from heat and cool to room temperature.

2.Place wine, apple juice, Grand Marnier, prepared syrup and espresso in a large mixing jug and stir to combine.

3.Fill 2 glasses with crushed ice. Pour over Sangria and serve immediately with a slice of orange.

The syrup can be refrigerated in an airtight container for up to 3 months.
Notes

The Gourmet Traveller Team

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Styling by Olivia Blackmore