Name: Red Sangria With Herbs and Citrus
Yield: 8 Servings
Ingredients: ¾ cup sugar; 10 sprigs thyme; ⅓ cup rosemary leaves; 2 limes, halved lengthwise, thinly sliced crosswise, seeds removed; 2 medium oranges, halved lengthwise, thinly sliced crosswise, seeds removed, plus more slices for serving; 2 lemons, halved lengthwise, thinly sliced crosswise, seeds removed, plus more slices for serving; 10 sprigs mint, plus more for serving; 4 star anise pods, plus more; 1½ cups brandy; ¼ cup orange liqueur (such as Pierre Ferrand dry Curaçao); 2 tablespoons sweet vermouth; 2 750-ml bottles chilled fruit-forward red wine (such as grenache or tempranillo)

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Keirnan Monaghan & Theo Vamvounakis

Just because this is an infused mixture of wine, brandy, and orange liqueur doesn’t mean you can just throw anything in there and expect it to taste good. Use spirits you’d be happy to sip on their own. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

Recipe notes