For his take on the classic sangria, Anxo’s Zack Dratch replaces wine with Spanish cider and adds a touch of aged rum to bolster the mix.
½ oz. aged rum
½ oz. simple syrup (1:1)
2 oz. Spanish cider (Anxo uses Trabanco Cochia Propia)
2 oz. San Pellegrino Limonata
Garnish: brandied cherry, olive, and guindilla pepper on a skewer
Zack Dratch, Anxo, Washington, DC
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