Sangria is a Spanish classic that really can't go wrong. It's also a great way to knock back some wine along with a generous serving of your five-a-day. At CÉ LA VI, head mixologist Knut Randhem elevates his sangria by first steeping the fruits in umeshu, cognac, and yuzu juice. It's a veritable cocktail in a cocktail. Try this recipe for your next house party:

 

Here's what you need

For the marinated fruits
(good for 4-5 glasses)

1 cup dried apricots, diced

1 cup dried mango, diced

1 orange cut into half-moons

1 cup blueberries

1 cup yuzu juice

1 cup umeshu

1 cup cognac 

½ cup sugar syrup

 

For the sangria

100ml red (or white) wine per glass

Ice cubes

 

How to make it

1. Combine ingredients for the marinated fruits in a jar and let it sit overnight.

2. Before serving, add two spoonfuls of marinated fruit in a wine glass, fill three quarters of the glass with ice cubes, and fill the glass with 100ml of red or white wine of your choice.

3. Stir to mix and serve.

 

Knut Randhem's pro tip:

To mix your sangria without causing the ice to melt too quickly, use a bar spoon to lift the contents of the glass from bottom up, two to three times. 

 

For last week's Saturday Sessions, click here. To view more recipes, click here