Spiced Sangria Punch

This spiced sangria punch is a flavorful and high-proof twist on the classic sangria recipe. Infused with warm spices and a blend of Spanish red wine, cognac, and dark rum, this punch is perfect for entertaining a crowd.

Spiced Sangria Punch

A flavorful and high-proof twist on the classic sangria recipe, infused with warm spices and a blend of Spanish red wine, cognac, and dark rum.

4.35 from 85 votes
Print Recipe Pin Recipe

Ingredients

  • 1/4 nutmeg pod
  • 1/4 teaspoon allspice berries
  • 1/4 stick of cinnamon, broken into pieces
  • 2 1/2 oz fresh orange juice
  • 2 1/2 oz pineapple juice
  • 6 oz Spanish red wine
  • 1 oz cognac, VSOP
  • 1 oz dark rum
  • 1/2 - 1 oz simple syrup (1:1, sugar:water)
  • Orange slices for garnish
  • Ice

Instructions

  1. Place the nutmeg pods in a cloth napkin and break them into pieces with a hammer or other blunt object.
  2. Combine the nutmeg, allspice, and cinnamon in a large stainless steel saucepan over medium heat.
  3. Toast the spices until aromatic, about 5 minutes.
  4. Add orange and pineapple juice, and bring the mixture to a boil.
  5. Reduce the heat to low, and simmer until the mixture is reduced by one-third, about 30 minutes.
  6. Remove the pot from the heat, and strain the liquid through a fine-mesh strainer or chinois into a container large enough to hold all of the punch. Discard the spices.
  7. Add the wine, cognac, and rum and stir well.
  8. Add the simple syrup, a bit at a time until the tannins are tamed.
  9. Add the orange slices, cover the container and place it in the refrigerator to chill.
  10. To serve, transfer the mixture to a large glass punch bowl with a ladle. Serve into individual glasses with ice.