Sangria!

sangriaI love sangria. But when I see ready-made sangria in the supermarket or liquor store, I get a little confused. Isn’t the point of sangria to use up mediocre wine and leftover fruit? I guess I have a very pragmatic way of approaching such a delicious beverage. Besides, part of the fun is picking out which fruits go into it and then eating the fruit as you sip the drink.

Below is the basic recipe for sangria, but it’s an ideal DIY cocktail because you can improvise so easily. The best sangria I made featured peaches, meyer lemon slices, and strawberries along with a strawberry liqueur instead of triple sec. While you don’t have to use bad wine (though I sometimes do!), it’s a waste of money to use expensive wine since you are adding so many other flavors.

You can do this with white wine or a rosé, for an even more summery drink. It’s perfect for barbecues and big parties. No bartender needed!

Sangria

1 750 milliliter bottle of red wine
2 cups chopped fruit
2 ounces Cognac (or brandy or dark rum)
2 ounces triple sec (or other fruit liqueur)
2 ounces simple syrup

Combine all ingredients and let them set in the refrigerator overnight.

Photo by Jackson Stakeman

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