Stygian Basement Sangria
This deep, dark sangria mirrors the oppressive gloom of its quarantined origins, a place where vibrant life gives way to encroaching dread. Its rich, layered flavors—a complex interplay of bitter orange, spiced fig, and fortified wine—offer a fleeting, compelling respite, like a moment of eerie calm before the descent into chaos.
Directions
- 1
In a large pitcher or punch bowl, combine the red wine, brandy, dark rum, and tawny port.
- 2
Add the fig jam, stirring vigorously with a whisk until it is mostly dissolved into the liquid.
- 3
Gently fold in the thinly sliced blood orange and Bosc pear.
- 4
Add the star anise, cinnamon stick, crushed cardamom pods, and freshly grated nutmeg to the sangria base.
- 5
Stir all ingredients gently to combine, ensuring the spices are submerged.
- 6
Cover the pitcher tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and deepen.
- 7
Before serving, remove the cinnamon stick, star anise, and cardamom pods from the sangria.
- 8
Fill individual glasses with ice, then pour the sangria over the ice, filling each glass about two-thirds full.
- 9
Top each serving with a splash of chilled club soda or sparkling water for effervescence, about 1/4 cup per glass, serving immediately.
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