Bold With Bourbon & Bitter With Campari: September Sangria

In The Imbibery and Distillery by Christine McKellar

Buh-bye all you foo-foo frigid summer cocktails with your frilly, silly little umbrellas. It’s September now: and when the sun cools down the bold go bourbon–and brandy–and all those other inner flame-throwin’, cockle-warming spirits. Even sangria doesn’t have play at being a sissy in September as is evinced by this Bold & Bitter Sangria recipe.


Bold & Bitter Sangria


2 cups red wine
*1/2 cup homemade cranberry syrup
5 ounces bourbon, such as Four Roses Yellow Label
5 ounces Campari
1 orange, quartered and sliced into wheels
Chilled seltzer for serving
Fresh cranberries, halved lengthwise


Combine red wine, cranberry syrup, bourbon, and Campari in a quart jar or pitcher and stir to combine. Add half the orange slices and refrigerate until completely cool.
Pour 1/2 cup of the sangria concentrate into a glass and top with 2 to 3 ounces of seltzer. Garnish with one or two of the remaining fresh orange slices and a small handful of halved fresh cranberries.

*Cranberry Syrup


1 cup sugar
1 cup water
2 cups fresh cranberries, roughly chopped


Combine water, sugar, and cranberries in a small saucepan over very low heat. Cook, stirring frequently and adjusting heat to maintain a bare simmer, until the cranberries have completely softened, 20 to 25 minutes.

Strain mixture through a fine mesh sieve, pressing on cranberries to extract their liquid. Let cool and refrigerate until ready to use. Syrup can be stored in a sealed container in the refrigerator for up to 2 weeks.

Recipes compliments of: