I’m a year ’round wine drinker. California will do that to you, I tell ya.
My Kansas friends aren’t very into wine, so I’ve been designing wine cocktails to ease the process. Everyone likes fruity wines, so I had the idea to create a sangria with the darlings of fall: figs.
For this recipe, I used a mix of Mission and Kadota figs. A few strips of orange zest and a dash of fall spices really sealed the deal.
My only trouble is I can’t decide if it tastes best hot or cold.
- 1½ cups light red wine (I used Pinot Noir)
- ¼ cup Cointreau (orange liquor)
- 2 3" strips orange zest
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- 8 whole fresh figs, chopped
- ½ cup sparkling wine for topping (I used Brut Rose)
- In a large mason jar or bowl, combine all ingredients except sparkling wine.
- Mash the figs into the drink gently with a wooden spoon. Shake jar or stir well to dissolve spices. Let sit for a minimum of 4 hours or overnight.
- To serve, divide between 2 wine glasses and top with sparkling wine.