“We use mataro” says Mikey Nicolian. “But so long as the wine is light and fruit-driven it will be a good time.”
Ingredients
Cinnamon and nutmeg syrup
Method
1.For syrup, place ingredients and 125ml water in a saucepan. Bring to the boil over high heat (5-6 minutes). Remove from heat and cool to room temperature.
2.Place wine, apple juice, Grand Marnier, prepared syrup and espresso in a large mixing jug and stir to combine.
3.Fill 2 glasses with crushed ice. Pour over Sangria and serve immediately with a slice of orange.
The syrup can be refrigerated in an airtight container for up to 3 months.
Notes
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