I've never actually given much thought about this until recently, about a week ago, but the word sangria actually brings a few ideas to my mind, which I believe to be unique. (Ok, this is just my ego setting in).
My definition of sangria is basically wine infused with a little something else. It has to be a mildly strong flavour. I decided to do something a little intoxicating to most, but nonetheless adventurous in its approach and its flavour. Enjoy!
In a small pan, toast about 20 cloves in the pan, constantly moving it around so that it doesnt get too burnt at one side. After about 1 min, remove it from the pan and give it a light bash. DO not smash it, just break it up a little at certain parts such that you release the flavours. Place it into about 500ml of Good Quality Merlot, together with the zest of 1 fresh orange. Let it infuse in a cool dry place for about 2 weeks at the most. 1 week would be the suggested optimum.
Have it on the rocks, or with 3 parts to one part of freshly squeezed orange juice (minus the pulp). Cheers.
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