Bitter and Bold Sangria

This sangria, which starts with a base of red wine and has a supporting cast of Campari, cranberry syrup, and bourbon is bold, bitter, and complex.

Ingredients

serves makes about 8 servings, active time 10 minutes, total time 4 hours

• 2 cups red wine
• 1/2 cup homemade cranberry syrup
• 5 ounces bourbon, such as Four Roses Yellow Label
• 5 ounces Campari
• 1 orange, quartered and sliced into wheels
• Chilled seltzer for serving
• Fresh cranberries, halved lengthwise

Procedures

1. Combine red wine, cranberry syrup, bourbon, and Campari in a quart jar or pitcher and stir to combine. Add half the orange slices and refrigerate until completely cool.
   
2. To serve, put about 1/2 cup of the sangria concentrate into each glass and top with 2 to 3 ounces of seltzer. Garnish with one or two of the remaining fresh orange slices and a small handful of halved fresh cranberries.

White Peach Sangria

Ingredients

serves serves 6, active time 20 minutes, total time 2 hours 20 minutes

• 3 ripe white peaches, pitted and cubed
• 6 tablespoons sugar
• 1 tablespoon juice from 1 lemon
• 9 (3-inch) sprigs rosemary, plus more for garnish if desired
• 3 cups dry white wine
• 6 ounces London dry gin

Procedures

1. Combine the peaches, sugar, and lemon juice in a large pitcher. Stir to combine and tuck in the sprigs of rosemary. Let sit at room temperature for about 30 minutes for the peaches to release some of their juices.
   
2. Add wine and gin, stir to combine. Cover and refrigerate for 2 hours or up to overnight.
   
3. Serve garnished with a fresh sprig of rosemary if desired.