Sangria

This makes about 1L of sangria. It is best made at least 12 hours in advance. It will remain good to drink for a couple days after mixing.

Original recipe from austinvn, who has excellent taste in food and drink.

Ingredients:

• 750 ml bottle of robust red wine
• 1/2-1 cup Spanish brandy
• 1/2-1 cup orange juice
• 1-2 tbsp brown sugar
• enough cut fruit (apple, pear, orange, lemon, lime) to make liquid look half full of fruit

Directions:

1. Dice fruits into 1” pieces
2. Add all liquid ingredients in a pitcher. Stir in brown sugar until dissolved. Taste and adjust—add brandy for strength, sugar for sweetness and/or to reduce alcohol flavor, OJ until you can taste it without it overpowering the drink.
3. Mix in fruits.
4. Refrigerate at least 8 hours, better overnight for 12+.
5. Serve in wine glass with ice.

Optional extras:

• Garnish with a fresh orange slice in the glass.
• Add ice to the pitcher a few minutes before serving, to chill it below refrigerator temp.
• Add a dash of sprite on top to make it fizzly without changing the flavor much, if your patrons enjoy that sort of thing.

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Notes:

• Wine: Traditionally, a Spanish red. Cheap Rioja, Tempranillo, generic Portuguese reds, Carbernets and/or red blends also work well.
• Brandy: Traditionally a Spanish brandy, but could be any decent cognac or brandy. Nothing too fancy; just something decent that does not taste like rubbing alcohol. Something smooth with good brandy flavor. I like Osborne Solera Veterano.