We’ve teamed up with our friends at Diaspora Co. to create a spiced sangria, perfect for soaking up those final, fleeting moments of summer. Packed with citrus and stone fruit, this sangria gets a boost of spice from simple syrup flavored with green cardamom, cinnamon, and mace. The mace is key here—the spice’s delicate, warming aroma weaves its way around each piece of fruit, amping up the produce’s natural sweetness and turning it into the best, most tastiest version of itself.
While any lighter red wine works in this recipe, Post Flirtation Red is straight up dreamy here. A blend of Zinfandel, Pinot noir, Carignan, and Petite Sirah, this highly drinkable red is bright and juicy with notes of pomegranate and red currants balanced by a delicate minerality and subtle herbaceous finish, which all play beautifully with Diaspora Co.’s spices. This sangria isn’t discerning when it comes to food pairings—enjoy it alongside bountiful cheese and charcuterie boards; grilled foodstuffs of all kinds; fresh, crunchy salads; tapas; or, just good conversation and plenty of sunshine.
This recipe was created by Asha Loupy, Diaspora Co.’s recipe editor.
DIASPORA CO. x MARTHA STOUMEN
SPICED SANGRIA SPRITZER
Serves: 4 to 6
For the spiced simple syrup:
• 1 cup granulated white sugar
• 8 to 10 pods Diaspora Co. Baraka Cardamom, lightly crushed
• 2 to 3 blades Diaspora Co. Anamalai Mace, broken into a few pieces
* 2 sticks Diaspora Co. Wild Cinnamon, lightly crushed
For the sangria:
• One 750ml bottle of Martha Stoumen Post Flirtation Red
• ⅓ cup sweet vermouth (we love Lo-Fi or Mommenpop!)
• ¼ cup spiced simple syrup, plus more to taste
• 2 lemons
• 1 orange, thinly sliced
• 2 to 3 plums, cut into wedges
• 1 nectarine, cut into wedges>
• Sparkling water
To make the spiced simple syrup, place the sugar, cardamom, mace, cinnamon, and 1 cup of water in a medium saucepan. Place over medium heat, bring to a simmer, and cook, stirring occasionally, until the sugar dissolves. Reduce the heat to low and let cook for 5 minutes to allow the spices to infuse into the syrup. Turn off the heat and allow to cool to room temperature with the spices in syrup. Strain into a jar and refrigerate for up to 1 month.
To make the sangria, combine the red wine, sweet vermouth, simply syrup, and the juice of one lemon into a pitcher and stir to combine. Thinly slice remaining one lemon and add it to the pitcher with the thinly sliced orange. Cover and refrigerate for one hour, up to overnight.
To serve, fill a large wine or highball glass with ice halfway and add slices of plum and nectarine to each glass. Stir the sangria and pour into the glass, filling about 3/4 of the way. Top with a little bit of sparkling water and serve immediately.
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