Rum Sangria
In a 3-gallon punch bowl, blend:
2 bottles of Montanya Oro (750 ml each)
1 bottle Montanya Platino (750 ml)
6 fresh lemons, juiced
6 fresh oranges, juiced
1 quart organic pomegranate juice or fresh-juiced pomegranate
1 quart organic cranberry juice (avoid the unsweetened kind)
1 cup cinnamon simple syrup
3 cups red wine ( a sweeter varietal like Red Zinfandel)
Correct and balance to personal preference:
Sweeter: Add more Cinnamon Syrup.
Drier: Add more red wine.
Stronger: Add more rum.
More tart: Add lemon juice.
Float lemon and orange slices on top of punch bowl. Optional: Float fresh cranberries, star anise, and cinnamon sticks. Stir and serve over ice.
Cinnamon Syrup:
2 cups water
2 cups sugar
5 cinnamon sticks
Bring to a gentle boil, stirring occasionally, until sugar dissolves. Reduce to a simmer and add cinnamon sticks. Simmer 15 minutes, and then let syrup cool. Leave cinnamon sticks in syrup. Refrigerate for up to two weeks. Perfect for Rum Sangria, our version of Rum Punch.
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Another batched cocktail that’s easy to make ahead is the Rum Wassail. Cider and cranberry juice, plus orange, cloves, all spice and cinnamon make it the perfect winter treat.