Jalapeños join the mix…
A few jalapeño peppers turn a delicious spiced sangria into a cocktail on the edge that’ll pick you right up. With the jalapeño seeds removed, it’s a palpable heat, but no so hot as to turn off those that enjoy plainer fare. In fact, it gives it a delicious warmth that adds to the sangria experience in very natural ways.
If you’re among spicy food fans, consider adding in a little extra kick via cayenne pepper powder or a hot sauce that doesn’t lean heavily on vinegar. We recommend either El Yucateco or Melinda’s brand for this recipe.
On the wine, opt for a spicy red. Your best bets are Syrah, Malbec, or Red Zinfandel. Read the label description and look for terms like “hints of black pepper” or simply the words “spicy” or “spices”.
- 1 bottle spicy red wine Syrah, Malbec, or Red Zinfandel typically work
- 1/2 cup brandy
- 1 can ginger beer 12 ounces
- 1 lime sliced
- 1 lemon sliced
- 1 orange sliced
- 2 jalapeño peppers seeds removed and cut into wheels
- 2 tablespoons honey
- 1 tablespoon nutmeg or to taste
- 1 tablespoon cinnamon or to taste
- 1 teaspoon cayenne pepper powder optional, to taste ( or hot sauce)
- In a punch bowl, beverage dispenser, or glass pitcher, gently muddle the jalapeño wheels to release the pepper's oils.
- Add the other fruits, then pour in the red wine, brandy, honey, and spices. Mix thoroughly.
- Let the sangria chill in the refrigerator for one hour,
- Add in the ginger beer, stir, then serve.