Famille Cantina la Laudet Recipe

Prepare fruit and spices

Thinly slice the orange and half the lemon. Core and dice the apple into small pieces. Lightly bruise the mint sprigs by clapping them between your hands to release aroma. Set aside one or two orange slices and a mint sprig per serving for garnish.

Warm spice infusion (optional)

In a small saucepan over low heat, combine the cinnamon stick, whole cloves, honey, and simple syrup with 2 tablespoons of water. Warm gently for 2–3 minutes until honey dissolves and spices bloom; do not boil. Remove from heat and let steep for 5 minutes, then strain out the spices. This step mellows sharp edges and integrates the honey with the syrup.

Build the sangria-style cocktail

In a large pitcher, pour 4 cups red wine, 1/4 cup orange liqueur, 1/4 cup brandy, and 1/2 cup fresh orange juice. Add the strained sweet-spice mixture (or directly add the simple syrup and honey if you skipped warming). Stir to combine.

Add fruit and chill

Add the sliced orange, lemon, and diced apple to the pitcher. Gently press a few slices with the back of a spoon to release additional juice. Cover and refrigerate for at least 2 hours, preferably 4–6 hours, to allow flavors to marry. For immediate service, let sit at room temperature for 20–30 minutes.

When ready to serve, fill each glass with about 1/2 cup ice (adjust per glass size). Give the pitcher a gentle stir, then ladle the cocktail over ice, making sure each glass gets some fruit pieces.

Garnish each glass with a reserved orange slice and a mint sprig. Optionally, sprinkle a light dusting of ground cinnamon over the top for aroma.

Serve chilled. Leftover cocktail keeps covered in the refrigerator for up to 48 hours; remove whole spices before storing to prevent bitterness.