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Recipe 015: Black Sangria

Recipe 015: Black Sangria

December is the season of get-togethers and Christmas parties! For your next potluck party, offer to be in charge of drinks, because this recipe is a doozy! Impress your friends with this Black Sangria, which will please tipple-seekers and coffee aficionados alike. It’s light enough to give you just the right buzz, while also allowing you to party well into the wee hours of the morning. This recipe is best with a long, fruity coffee, which is why this week’s recommended capsule is Colonna Coffee’s Foundation Long capsule, which uses an excellent El Salvadoran called Laderas Honey.


  • 320g or ml espresso (pulled from 4 capsules, about 80g each)
  • 375ml of Spanish red wine (about half a bottle, we used a Tempranillo)
  • 50ml simple syrup
  • one green apple, diced
  • one orange, cut into wedges
  • one lemon, cut into wedges
  • ice for serving

Pull four long shots of espresso into a container or cup big enough to hold it. Set it aside to cool. Now, cut up the fruit. Once done, put most of the pieces at the bottom of a 1-litre jug or carafe, reserving a few pieces for garnishing later on. In the same carafe, pour in wine, cooled espresso, and simple syrup. Muddle the fruit a bit and mix together. Chill for at least two hours, but preferably overnight to allow the fruit flavours to come together. To serve, put two pieces of ice in a rocks glass and simply pour, garnishing with some leftover fruit. Makes four servings for you and your friends!

Recommended Capsule: Laderas Honey by Colonna Coffee

Words & Photos by Jonathan Choi (@theheadbean)

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