The Zurracapote Cocktail is a popular Spanish mixed drink made with sugar, lemon, red wine, cinnamon, and dried fruits. It can be served over ice, chilled, or at room temperature, depending on your preference. For the best Zurracapote, the fruits should macerate for a few days in spiced wine.
Since Zurracapote originates from the Rioja region and surrounding areas, it is best to use Spanish red wine when making the drink. Zurracapote is quite similar to Sangria however, it relies on extracting flavors from dried fruits and spices, while sangria gets some of its flavors from citrus fruits.
When making this drink remember not to boil the drink when heating it. Alcohol has a very low boiling point (173.1°F) as opposed to water (212°F) and will evaporate out of your drink if you boil it too long.
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- 1 bottle full-bodied red wine ideally from the Rioja region
- 1 cup brown packed dark brown sugar
- 1 stick cinnamon
- Peel of a lemon
- ¾ lb. dried peaches or apricots or mangoes
- ¼ lb. dried plums
- ¼ lb. raisins
- Combine and cover the fruits in warm water and soak them for at least two hours.
- Combine the remaining ingredients in a saucepan and gently heat but do not boil it. If the mix boils it will boil off the alcohol. Remove from the heat and let it cool for five minutes or so while stirring the mixture with a wooden spoon.
- Drain the liquid from the fruits and discard. Add the fruits to the wine mixture, cover, and return to heat. Simmer for fifteen minutes. Remove from heat and cool.
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