With this season flooding the markets with Blood Orange, I’ve had my head filled with ideas to bring to my people. I first experimented with Blood Orange and Cloves in the Super Bowl Punch and when that happened, I knew things were never going to be the same again.
I quickly became obsessed with Blood Oranges, and wondered why this wasn’t constantly around during my childhood. Needless to say, it’s in my life now, and I’m never turning back.
Something else crossed my mind while trying to decide this week’s cocktail, and that’s the fact that I haven’t dropped a Sangria recipe for the winter season! A crime, I know! But I’ve come to my senses and I have a recipe that has the stamp of approval by what some people like to refer me as the Sangria Queen.
This recipe uses white wine, grapefruit, fresh ginger and of course blood orange, resulting in a VERY tasty and refreshing Sangria! For that and any other Sangria advice, make sure to read my Sangria Formula article in the educational section of Liquid Culture!
Blood Orange, Ginger and Clove Sangria
A seasonal white Sangria that is easy and packed with flavour!
- 1 bottle White Wine pinot gris recommended
- 1½ cups Vodka
- ¾ cup Grand Marnier
- 1 cup Grapefruit Juice freshly squeezed preferred
- 3 inches Ginger peeled and grated
- 7 Blood Oranges 5 Squeezed - 2 sliced for garnish
- 2 cups Ginger Beer
- 5 Cloves
- 2 Cinnamon Sticks
In a pitcher, squeeze all the juices. You can throw in the fruit as well if you'd like, but be mindful of the grapefruit, as the skin over time can get very bitter.
Combine the rest of the ingredients (WITHOUT ICE) into the pitcher. Make sure the individual glasses have ice. This allows the drink to chill while not diluting too much.
I used a Pinot Gris, but you really have a ton of options here. A nice New Zealand Sauvignon Blanc could work nicely with this recipe! You want something that has lighter notes, and avoid the oaky Chardonnays.