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Restaurants›Moxies Boston Seaport Restaurant›Poema Brut Recipe

Poema Brut Recipe

Name: Moxies Boston Seaport Restaurants Poema Brut Recipe
Cook time: 4 h
Total time: 4 h
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1 liters dry Spanish red wine (Rioja or Tempranillo); 120 ml brandy; 60 ml sweet vermouth; 45 ml orange liqueur (Cointreau or triple sec); 40 g granulated sugar; 120 ml fresh orange juice; 30 ml fresh lemon juice; 1 each orange, thinly sliced (preferably seedless); 1 each lemon, thinly sliced; 1 each green apple, cored and diced; 150 g fresh strawberries, hulled and halved; 75 g fresh raspberries; 1 each cinnamon stick; 1 each vanilla pod, split (or 1 tsp vanilla extract); 500 ml club soda or sparkling water (chilled); 12 each ice cubes; 6 each fresh mint sprigs; 6 each orange twists or wedges (for garnish)

Inspired by Moxies Boston Seaport Restaurant

Time4h

Serves8

Spain

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Ingredients

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Sangria Base

4 1/4 cup (1 liters) dry Spanish red wine (Rioja or Tempranillo)

1/2 cup (120 ml) brandy

1/4 cup (60 ml) sweet vermouth

3.04 tbsp (45 ml) orange liqueur (Cointreau or triple sec)

1.41 oz (40 g) granulated sugar

1/2 cup (120 ml) fresh orange juice

2.03 tbsp (30 ml) fresh lemon juice

Fruit & Aromatics

1 each orange, thinly sliced (preferably seedless)

1 each lemon, thinly sliced

1 each green apple, cored and diced

5.29 oz (150 g) fresh strawberries, hulled and halved

2 2/3 oz (75 g) fresh raspberries

1 each cinnamon stick

1 each vanilla pod, split (or 1 tsp vanilla extract)

Finishing & Service

2 1/8 cup (500 ml) club soda or sparkling water (chilled)

12 each ice cubes

6 each fresh mint sprigs

6 each orange twists or wedges (for garnish)

Method

Sangria Base

Dissolve sugar

In a large pitcher (2–3 liters), combine the granulated sugar with the fresh orange juice and lemon juice. Stir until the sugar is mostly dissolved.

Add spirits and wine

Pour in the brandy, sweet vermouth and orange liqueur and stir to combine. Add the bottle of dry Spanish red wine and gently mix until homogeneous.

Fruit & Aromatics

Prepare fruit

Add the thinly sliced orange and lemon, diced green apple, halved strawberries and raspberries to the pitcher. Split the vanilla pod, scrape the seeds into the sangria and drop in the pod (or add vanilla extract). Add the cinnamon stick.

Macerate

Cover the pitcher and refrigerate for at least 3 hours and up to 12 hours to let the fruit macerate and infuse the wine with aromatics. For best flavor, refrigerate overnight.

Finishing & Service

Adjust sweetness

Taste the sangria after maceration. If you prefer it sweeter, stir in a small additional amount of sugar (1–2 tsp) or a splash more orange juice, stirring until dissolved.

Assemble to serve

Shortly before serving, add the chilled club soda or sparkling water to the pitcher to give the sangria a lively fizz. Add ice cubes to the pitcher or to individual glasses as desired.

Garnish and serve

Ladle the sangria into glasses, making sure each glass gets some macerated fruit. Garnish each glass with an orange twist or wedge and a sprig of fresh mint. Serve immediately.