While we tend to think of sangria as a summertime cooler, Overmountain Vineyard serves a seasonal version year round. This recipe, provided by local artist Darlene Fuhst, macerates the fruit overnight in rum, which gives the finished product a spicy depth. She’s known for serving this concoction at art openings and parties. It’s an easily scalable recipe, depending on the size of your crowd.
Ingredients
SERVINGS: 6 Serving(s)
- 1 orange
- 1 lemon
- 1 lime
- 1 cup of rum (regular, not spiced)
- 1 cup of sugar
- 1 bottle of wine, red or white
Preparation
The night before you plan to serve, slice the fruit and soak it in the rum and sugar. The next day, pour the wine into the fruit concoction, stir, and serve over ice. Darlene likes to put a little bit of the fruit in each glass for decoration (or you can strain and garnish with something else). You can also mix two or three different kinds of wine.
