Cooking Lesson #241: Zurracapote

… from the California Happy Hour Bar

photo: espana.gastronomia.com

How you doin’? I looked to Europe for today’s Happy Hour cocktail. So, let’s travel to Northern Spain for the recipe for Zurracapote—a popular Spanish mixed drink. There are numerous recipes and variations however, the basic ingredients are always the same—sugar, lemon, red wine, cinnamon and dried fruits. Depending on personal preferences, it can be served over ice, chilled or at room temperature and it is typically poured into a goblet.
 
Since Zurracapote originates from the Rioja region and surrounding areas, it is best to use local red wines when making the drink. Although this refreshing cocktail is quite like Sangria, Zurracapote relies on extracting flavors from dried fruits and spices over time, while sangria gets most of its flavors from fresh citrus fruits—oranges, lemons and limes.
 
Prep time:  40 minutes, plus 3 hours refrigeration time
Yield:  12 servings
 
Ingredients 
For the Zurra red wine syrup
1-1/2 cups dry red wine
3-3/4 cups granulated sugar
6 juniper berries, bruised (can be found in select produce section or on the internet)
1 small cinnamon stick
3/4 cup diced dried apricots
3/4 cup golden raisins
1/2 cup dried plums (prunes) (optional)
 
For the Zurracapote
1/4 cup Zurra red wine syrup
2 bottles red wine (I prefer Tempranillo)
1/2 cup Torres orange liqueur or Triple Sec
1/2 cup vodka
2 lemons, thinly sliced, for garnish
2 Fuji apples, cored and diced, for garnish
12 ounces Sprite
 
Directions
To make Zurra red wine syrup

1. In a pot, combine wine, sugar, juniper berries and cinnamon stick. Place over low heat and stir just until sugar has dissolved. Do not bring to a boil.
2. Pour over apricots and raisins and dried plums, if you’re using.
3. Let stand 20 minutes.
4. Strain over a bowl and reserve fruit and syrup separately. Discard juniper berries and cinnamon stick. This makes more than needed (2 cups syrup and 1-1/2 cups fruit), but syrup and fruit may be stored separately, covered and refrigerated, for up to 1 month.

To make the Zurracapote cocktail

1. In a 3-quart container, combine the Zurra syrup, wine, liqueur and vodka. Refrigerate until chilled, at least 3 hours.
2. To serve, divide punch between two 1-1/2-quart pitchers.
3. Fill each of 12 tall glasses with ice, 1 slice lemon and a spoonful of diced apple.
4. Divide remaining lemon and apple, 1/4 cup apricot-raisin mixture and 2 cups ice cubes between the pitchers.
5. Pour 5 ounces Zurracapote into each glass, and top with 1 ounce of Sprite, or to taste. Stir before serving.

ChefSecret:  If you can’t find juniper berries, you can substitute with 1 sprig of rosemary, or ¼ teaspoon of caraway seeds (be sure to strain out before drinking), or about ¼ teaspoon of cardamom.
For the best Zurracapote, allow the fruits and spices to macerate in the refrigerator for a few days in spiced wine.

Covid-19 Quip of the Day: “I found a $100 in the parking lot last week. I thought to myself, What would Jesus do? So I turned it into wine.”
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