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Milk Street Recipe
Milk Street Bowtie Citrus and Bay Sangria

Citrus and Bay Sangria

10 minutes plus chilling

Free

Though we often associate white wine sangria with warmer months, cutting back the sugar and flavoring it with warming spices—cardamom and bay leaf—make it a perfect holiday punch. Dry vermouth adds depth of flavor and underscores the seasonings. We liked Grüner Veltliner, a grassy white wine with a pleasant minerality. Unoaked chardonnays are a good substitute. Serve chilled, but not over ice to keep the flavors concentrated. Any variety of orange works, but blood or Cara Cara oranges offered a nice color contrast.

3 oranges
1/4 cup white sugar
5 cardamom pods, lightly smashed 
4 bay leaves, crumbled 
750 -milliliter bottle dry white wine, such as Grüner Veltliner 
2 ounces dry vermouth
Ingredients
  • 3

    oranges

  • ¼

    cup white sugar

  • 5

    cardamom pods, lightly smashed 

  • 4

    bay leaves, crumbled 

  • 750

    -milliliter bottle dry white wine, such as Grüner Veltliner 

  • 2

    ounces dry vermouth

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Citrus and Bay Sangria

Get Ready to Cook

6

Servings

10 minutes

plus chilling

Ingredients
  • 3

    oranges

  • ¼

    cup white sugar

  • 5

    cardamom pods, lightly smashed 

  • 4

    bay leaves, crumbled 

  • 750

    -milliliter bottle dry white wine, such as Grüner Veltliner 

  • 2

    ounces dry vermouth

Step 1 of 1

Combine the ingredients

3
oranges
¼
cup white sugar
5
cardamom pods, lightly smashed 
4
bay leaves, crumbled 
750
-milliliter bottle dry white wine, such as Grüner Veltliner 
2
ounces dry vermouth

Remove the zest in wide strips from 2 oranges. In a large bowl, combine the sugar, orange zest, cardamom and bay leaves. Stir, then add the wine and vermouth. Stir until the sugar dissolves. 


Refrigerate at least 4 hours and up to overnight. Strain into a pitcher or punch bowl. Halve and thinly slice the remaining orange; add to the wine.

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Done!

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