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Aspen Food & Wine Classic 2024

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Yobo Winter Sangria

A seasonal sangria that is destined for get-togethers.

Strongly spiced aromatics and fruity flavors fill the sangria itself. The finishing of a sparkling beverage helps bring every aroma to life.

Served over ice, with fruit and spice, this truly is a winter-style refreshment.

Yobo Winter Sangria


  • 300ml Yobo Soju Luxe
  • 250ml Umeshu (Plum Wine)
  • 600ml Light/Fruity Red Wine
  • 125ml Simple Syrup (1:1)
  • 2 Oranges (Sliced ¼” wheels)
  • 150g Strawberries (any fresh fruit chopped)
  • 40g Fresh Sliced Ginger
  • 20g Cinnamon Stick
  • 3g Black Peppercorns
  • 1g Cloves (12 pieces)
  • 1g Allspice Berries (Crushed)
  • 2 Cardamom Pods
  • 1 Bay Leaf
  • Sparkling Beverage (Prosecco, Soda, Ginger Ale)


Toast the Peppercorns, Cloves, Allspice Berries, Cardamom, and Bay Leaf in a small pan until fragrant. Add the toasted spices to a large glass or plastic container. (at least 2L capacity) Next add the ginger, strawberries (any fresh fruit), and oranges. Last pour in the Yobo Soju Luxe, red wine, umeshu, and simple syrup. Stir to mix the sangria, cover tightly and refrigerate for 24 - 72 hours. Strain out the fruit and spices, and reserve to serve as a garnish with the drinks. Store the sangria in an airtight container if not used immediately. It is best enjoyed 7 days after straining.

Yobo Winter Sangria


Fresh and Soaked Fruit and Spices


Wine glass or goblet

To Serve.

6oz Yobo Sangria
2 oz Sparkling Beverage (Prosecco, Soda, Ginger Ale)

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