1 Bottle of dry, well-balanced Rosé
1 Bottle of Grenache or Rioja (a fruity, spicy red wine)
1 1/2 Cups of spiced rum
2 Cups Fresh Orange Juice
1 Cup “POM” Pomegranate/Cherry juice (Plain POM is OK)
1/2 Cup Fresh Lemon and Lime juice
1/2 Cup Grenadine syrup
Several Cinnamon sticks
10-20 Allspice Berries
Fresh slices from one Orange
Mix all ingredients in a large pitcher. Add orange slices and most or all of the allspice berries to suit your taste. For best results, chill the mix to allow the spices to macerate overnight.
Serve over ice and garnish with an orange slice and cinnamon stick.
And if you want to make a really special Galleria Sangria … try these tips from Chef M1 at CaféM:
Tips on Wine
Spanish rums are best suited for Sangria. They are affordable and easy to find in most markets. The Rum Gallery prefers to combine Marques de Caceres Rosé and Garnacha de Fuego for our Galeria Sangria.
Tips on Rum
While any commercially available spiced rum will work (such as Ron de Jeremy, Chairman’s Reserve, Kweyol, Siesta Key, Koloa, etc.), the Rum Gallery prefers to make a spiced rum especially for our Galleria Sangria. Here’s how: add a cinnamon stick, one-three cloves, a dried Bay leaf, a dozen or more Allspice berries to a decent aged rum with some Pot Still funk of it’s own (think Appleton Reserve, Mt. Gay Eclipse. Allow the spices to macerate in the rum for a few days or to taste. The cloves especially will keep giving flavor the longer they macerate, so use caution and taste frequently.
Tips on Grenadine
Most commercially available Grenadine is simply sugared water and red dye: not worth your money. Rum Gallery makes its own, and you can too. In a medium saucepan, bring one cup of pomegranate juice and 1 1/4 cup of sugar to a boil. Remove from heat and add 1/2 fresh squeezed lemon. Refrigerate. The Grenadine syrup is easy to make and will keep in the refrigerator for a month or so.