The Hotel Zamora’s Santa Sangria Recipe

Staff Writer
The Hotel Zamora’s Santa Sangria Recipe
The Hotel Zamora’s Santa Sangria Recipe
Fabiana Santana

The Hotel Zamora’s Santa Sangria Recipe

If you’re heading south for the holiday, hit up The Hotel Zamora — St. Pete Beach’s first new hotel in more than 20 years. They are celebrating season and New Year’s Eve with Santa Sangria at Castile, the property's Spanish-influenced restaurant. Made with red zinfandel, berry liquor, cinnamon, fresh oranges, and raspberries, it’s poured into a sugar-rimmed glass, and is perfectly refreshing in Florida's 80-degree winter weather.

Deliver Ingredients
1 cocktail


  • 1 bottle red zinfandel
  • 2 Ounces cinnamon-infused syrup
  • 4 Ounces orange juice
  • 2 Ounces Cedilla (berry liquor)


Combine red zinfandel, cinnamon-infused simple syrup, orange juice and cedilla (berry liquor) in a large pitched with ice. Garnish with orange slices and raspberries, and then pour into a sugar-rimmed glass.

Sangria Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Sangria Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.