Cinnamon Anise Sangria Recipe

Two great tastes that taste great together! The anise flavor comes from the classic Absinthe - banned for many years because it was thought to be "dangerous". The cinnamon comes from the gold flake filled Goldschlager from Germany!


1 shot Absinthe
1 shot Goldschlager
Red wine
frozen raspberries

Pour the shot of Absinthe and shot of Goldschlager into a wine glass. If you want a lighter flavor, you can use just a half shot of each one. Pour in the red wine to fill. Here I'm doing it with a Georgian wine - Khvanchkara - but you can use any type you enjoy. For tradition, you can of course go with a Spanish Rioja!

Add in the frozen raspberries to add a chill without diluting the flavors. Give a little swirl, and enjoy!

Cinnamon Anise Sangria Recipe

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Note: I created these sangria recipes and have had them online for years. If you find similar sangria recipes elsewhere, it's because someone copied my idea. I do appreciate it when visitors write in to warn me about the plagiarism - but usually there's not much I can do about it! What's really funny is when they copy my design right down to my sangria pitcher. That's a bit much :)

All content on the WineIntro website is personally written by author and wine enthusiast Lisa Shea. WineIntro explores the delicious variety and beautiful history which makes up our world of wine! Lisa loves supporting local wineries and encouraging people to drink whatever they like. We all have different taste buds, and that makes our world wonderful. Always drink responsibly.