This sangria, inspired by the one served at Donostia in New York City, is rich and flavorful, almost like a chilled mulled wine. The secret is a one-two punch of fresh ginger and cardamom, and mixing in fresh orange juice instead of filling your pitcher with chunks of fruit. Use whatever red wine you have on hand: Spanish Tempranillo is fitting, but any bold red will do. Carpano Antica sweet vermouth is our pick for boosting the sangria's berry flavor.

• YIELD:Makes about 8 servings
• ACTIVE TIME:20 minutes
• TOTAL TIME:2 hours 20 minutes (or up to 10 hours 20 minutes, optional)

Ingredients

• For the Ginger-Cardamom Syrup:
• 1 1/2 ounces (40g) peeled ginger root (about one 4 1/2-inch knob)
• 2 tablespoons (30ml) water
• 1/3 cup (65g) sugar
• 20 green cardamom pods
• For the Sangria:
• 2 1/4 cups (540ml) red wine
• 1 cup (240ml) fresh orange juice (from 3 to 4 oranges)
• 1/2 cup plus 1 tablespoon (135ml) sweet vermouth (such as Carpano Antica)
• 1 batch Ginger-Cardamom Syrup
• Chilled seltzer or club soda (optional)
• Candied ginger, for garnish (optional)

Directions

1. To Make the Ginger-Cardamom Syrup: If using a juicer, juice ginger (yields will vary), then measure out 2 tablespoons (30ml) fresh ginger juice and mix with water. Proceed to step 2. If using an immersion blender, chop ginger roughly, then add to blender jar with water and blend thoroughly. Strain through a fine-mesh strainer; mixture should yield 4 tablespoons (60ml) ginger liquid.

2. In a small saucepan, combine ginger liquid and sugar. Warm over medium heat, stirring until sugar dissolves, removing from heat as soon as sugar dissolves; do not let boil. Add cardamom pods, cover, and let cool. Refrigerate at least 2 and up to 10 hours.

3. To Make the Sangria: Add wine, orange juice, and sweet vermouth to a pitcher. Strain Ginger-Cardamom Syrup into pitcher and stir to mix. Serve immediately or refrigerate up to 2 hours.

4. To serve, fill wine glasses with ice. Add sangria and top with seltzer or club soda if desired. Garnish each glass with candied ginger if desired.

Sangria's a funny drink. It's often an excuse to drink cheap wine on ice when the weather's hot, but it usually comes packed with out-of-season apples and oranges, cut up like an elementary school soccer team's halftime snacks. The apples turn pink and sorta boozy; the oranges leave you with awkward rinds; and sticking your fingers in your glass to fetch that fruit gets your hands all sticky.

I'm here to tell you it doesn't have to be that way. Your sangria can be super flavorful without a fruit salad dumped into your wine glass. There will be no weird spices to chew on, no berry gunk in your teeth.

This sangria, inspired by the one served at Donostia, one of our favorite underrated bars in New York City, is rich and bold, almost like a chilled mulled wine. There are three parts to the secret: a slug of deeply fruity sweet vermouth, a potent syrup flavored with spicy ginger and green cardamom, and a pour of fresh orange juice that replaces those lame chunks of fruit in your pitcher.

At Donostia, they use Poor Man's Kitchen Cardamom Syrup to flavor the drink. And, as premade cocktail supplies go, that stuff is about as good as it gets. But I hate to tell you all to purchase an $18 bottle of syrup when you could very easily make your own version for a couple of dollars, and batch it together with the drink's most important component—a blast of fresh ginger—while you're at it.

The easiest way to juice ginger is to walk down to your local juice bar and buy some. The second-easiest way is to use a juicer, if you've got one. Don't have a juicer? No worries. You can chop the peeled fresh ginger roughly, then blend it with a little water using an immersion blender, straining it to yield all the liquid you need. It'll get warmed up with sugar just enough to get the sugar to dissolve, and then you'll toss in whole cardamom pods and let 'em steep so they give up their spicy flavor. It's great to do this part the night before you're planning to serve the sangria, to give the syrup as much time as possible to soak up the cardamom's flavor.

Then it's just a matter of filling your pitcher: You'll measure out red wine and top it with fresh orange juice and sweet vermouth. You can use whatever red wine you have on hand; a $12 Tempranillo is a decent bet. The sweet vermouth should be the good stuff—Carpano Antica Formula adds a ton of body and rich, complex flavor. Stir in the spicy syrup and serve in cups filled with ice. You may want to add a touch of fizzy soda if you like your sangria on the lighter side; I prefer it straight, no fruit-chunk chaser.

Source : http://www.seriouseats.com/recipes/2016/06/red-wine-sangria-ginger-cardamom-recipe.html 

Ingredients

• 3 pounds (1.3kg) lemons (10 to 14 medium lemons)
• 14 ounces sugar (2 cups; 400g)
• 24 ounces cold water (3 cups; 700ml)

Directions

1. Bring lemons to room temperature, then roll firmly against the counter to soften their rinds. Halve and juice; pour juice into a sealable container and refrigerate. Cut rinds into 1-inch chunks. Toss with sugar in a large nonreactive mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours. (You can let the mixture stand up to 12 hours, if desired.)

2. Add water and 8 ounces (1 cup) of reserved lemon juice (see note above). Stir well, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic container. At this point, the concentrated lemonade can be refrigerated for up to 1 week.

3. When ready to serve, pour lemonade over ice and adjust to taste with additional water or lemon juice, depending on personal preference; bear in mind, though, that the lemonade will be diluted as the ice melts. (You will likely have some fresh lemon juice left over, which can be reserved for another use, though exactly how much you have will depend on how much you added to adjust the lemonade.)

    

 Source : http://www.seriouseats.com/recipes/2016/06/best-fresh-lemonade-recipe.html

This cocktail is an apple orchard in a glass, bursting with three layers of apple flavor from fresh sweet cider, 100-proof apple brandy, and fizzy hard cider.

This recipe starts with fresh apple cider, the unfiltered type you find at farmers markets, orchards, or the refrigerated section of your grocery store. If you'd prefer not to make our spiced cider concentrate, you can also purchase boiled apple cider concentrate at specialty stores or online.

Directions:

1.For the Spiced Cider Concentrate: In a medium saucepan, combine cider, cinnamon, allspice, cloves and black pepper. Bring to a boil then reduce heat to a simmer. Keep at a simmer, uncovered, until reduced by 3/4, and consistency is viscous like maple syrup, about 2 hours. Strain and let cool to room temperature. Store in an airtight container in the refrigerator for up to a month.

2.For the cocktail: Combine apple brandy, spiced cider concentrate, and lemon juice in a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into an ice-filled highball glass. Top with hard cider. Garnish with apple slice or apple chip if desired. Serve

 Source :http://www.seriouseats.com/recipes/2015/12/sparkling-pomegranate-caipirinha-cachaca-drink-cocktail-recipe.html