Red Wine Sangria With Rum And Spices

Name: Red Wine Sangria With Rum And Spices
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 3 oz Fruity red wine, such as merlot; 3/4 oz Dark rum; 1/2 oz Allspice liqueur (pimento dram); 1/2 oz Orange liqueur; 1/2 oz Honey Syrup; 1/2 oz Fresh lemon juice; Cinnamon stick, orange twist studded with 3 whole cloves [Garnish]

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This red wine sangria combines fruity merlot with dark rum, allspice liqueur, and warm spices for a complex, aromatic drink with historical roots in Roman wine culture. The blend of citrus, honey, and cinnamon creates a sophisticated punch that masks harsh flavors while celebrating the spirit of traditional sangria.

🏷️Equipment: red-wine glass

Total

5 min

Servings

4

Recipe Source

Visit Mr. Boston Drinks

From Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide

Ingredients

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3 oz Fruity red wine, such as merlot
3/4 oz Dark rum
1/2 oz Allspice liqueur (pimento dram)
1/2 oz Orange liqueur
1/2 oz Honey Syrup
1/2 oz Fresh lemon juice
Cinnamon stick, orange twist studded with 3 whole cloves [Garnish]

7 Ingredients

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Instructions

1
Shake with ice and strain into ice-filled red-wine glass.
2
Garnish with
3
cinnamon and orange twist.

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Tips & Notes

Pro tips

Chill all spirits and wine before mixing to ensure the drink is cold without diluting the flavors with excess ice.
Stud the orange twist with whole cloves just before serving—the essential oils release on contact and perfume the drink.
Use fresh lemon juice, not bottled; the acidity balance against honey syrup is critical to preventing cloying sweetness.
Toast the cinnamon stick lightly over a flame before garnishing to amplify warm spice notes without charring.

Substitutions

Merlot → Pinot noir or garnacha (slightly lighter, equally fruity)
Allspice liqueur → Equal parts dark rum and simple syrup with a pinch of ground allspice (less refined but functional)
Honey syrup → Rich simple syrup (1:1 sugar to water) or agave nectar (1:1 volume swap)
Orange liqueur → Cointreau or triple sec (drier, less fruit-forward character)

Storage & make-ahead

Prepare the sangria base in advance and refrigerate up to 24 hours; add fresh garnish immediately before serving.

Common Questions

Can I make this sangria ahead of time?

Yes, prepare the sangria base up to 24 hours ahead and refrigerate. Add the cinnamon stick garnish and orange twist just before serving to preserve their fresh aromatics.

What type of red wine works best for this recipe?

Fruity red wines like merlot, pinot noir, or garnacha work best. Avoid bold, tannic wines that overpower the delicate allspice and citrus balance.

Can I substitute the allspice liqueur?

If unavailable, use 1/4 oz allspice dram with 1/4 oz simple syrup, or substitute with Jamaican dark rum (increases total rum to 1 oz) for a spicier profile.

How should I serve this sangria?

Chill thoroughly before serving. Pour over ice in a coupe or wine glass, then top with the cinnamon stick and clove-studded orange twist for aroma and garnish.