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Spooky Sangria

Photo: Carol Shih; Styling: Margo True and Carol Shih
Hands-on time 30 mins
Chill time 24 hrs

Makes 4 quarts

What could be more fun than a cauldron full of seething, smoking sangria? It's delicious and wickedly strong (use more sparkling water if you want to dilute it a little). Although dry ice is not toxic, it's dangerous to swallow chips because of the extremely low temperature. Using a chunk of the ice, and wrapping it in cheesecloth, avoids that problem.


  • 2 oranges, thinly sliced
  • 2 apples, cored and thinly sliced
  • 2 bottles (750 ml. each) red wine
  • 1/2 cup brandy
  • 1/2 cup triple sec or Cointreau
  • 1 cup pomegranate juice
  • 1/4 cup simple syrup
  • 2 tablespoons pomegranate molasses* (optional)
  • 2 to 4 cups sparkling water, at room temperature
  • 1 2-lb. chunk of dry ice*

How to Make It

  1. In a large jar or sealable pitcher, mix together all ingredients except sparkling water and dry ice and chill overnight.

  2. Let sangria come to room temperature, then pour into a large cast-iron footed dutch oven or a punch bowl. Let come to room temperature, then pour in sparkling water.

  3. Line a colander with cheesecloth. Using tongs, set ice chunk in cheesecloth, then tie ends of cheesecloth over ice (don't touch the ice).

  4. Lower dry-ice parcel into cauldron. Carbon dioxide gas (harmless at this concentration) should start to billow forth immediately and will last about a half-hour. Replenish dry ice parcel if needed.

  5. *Pomegranate molasses deepens the flavor and color of the sangria. Find it at well-stocked grocery stores, Middle Eastern markets, and online. Dry ice is available at many grocery stores, often sold by the pound or in 5-lb. chunks. To break it, put it in the sink and crack with a chisel and hammer, and use tongs (not your hands) to pick it up.