Cocktails/Spirits
A Solstice Sangria Made With Aime Ruca Malen

A Solstice Sangria Made With Aime Ruca Malen



There’s something about Sangria that immediately brings a smile to the face. It works for all  and any occasion. It’s not certain where sangria originated but origins were found in Spain, Greece, and Portugal. Sangria was introduced in New York City`at the World’s Fair in 1964 and we’ve been in love with it ever since

On December 20th, it’s time to celebrate “National Sangria Day” with those near and dear to your heart. It’s actually rather easy to make. The hardest part is waiting for it to marinate and chill. I’m dedicating this sangria to the winter solstice since it always falls around National Sangria Day. The solstice is filled with magick and so is this sangria recipe, it’s the perfect pairing.

The base for my sangria was a bottle of Aimé by Ruca Malen.The Argentinian wine is a modern twist on Malbec. The red blend is a mix of Malbec, Bonarda, Cabernet Sauvignon, and Merlot, what I like to think of as a great combo for sangria. It’s a wine that is good for everyday use. At $8.99 it’s also a delightful affordable wine option.

For the recipe, I used apple juice instead of orange juice. Brandy tends to be added to sangria which is why recommend using the king of brandy, Cognac. My secret weapon is Hennessy Black Cognac, but a V.S. or V.S.O.P would work as well.

Enjoy! And let me know how your sangria turns out. Cheers.

Solstice Sangria

  • 1 bottle of Aimé Ruca Malen Red Blend

  • ¼ cup sugar

  • ¼ cup water

  • ½ cup V.S.O.P. Cognac

  • 1 cup Martinelli’s Apple Juice

  • 1 whole lemon,sliced (optional)

  • 1 whole lime, sliced (optional)

  • 1 whole blood orange, sliced

  • 1 cup strawberries, sliced

Directions:

  1. Add sugar and water to a small saucepan. Over medium high heat bring the mixture to a boil. Cook until sugar is fully dissolved. Allow to cool.

  2. Add red wine, Cognac, apple juice, lemon, lime, orange, and strawberries to a large pitcher.

  3. Add in cooled simple syrup and stir. Refrigerate for at least 2 1/2 hours or for best results overnight.



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