I’m not a huge cocktail girl. Take me to the Caribbean and places where fresh pineapple and coconut trees grow and I could sip my weight in fruity drinks. But around here, they’re often just too sweet for me to crave more than a sip or two, fresh mint mojitos excluded.
However, I’ve always been a fan of sangria, especially the red variety when it’s not on the overly sugary side. I love the summery feel of cold red wine, the only time I typically drink it chilled, and I especially love the wine-drunken fruit. The drink also just speaks of fun and immediately draws memories of leisure, so it’s always nice to serve at friendly gatherings.
I won’t claim I’m a sangria expert, but I recently made this fairly simple version and it was a hit among all of my house guests that evening. I stuck with the classics – apples, oranges, limes – but feel free to experiment with adding any seasonal fruit. I really doubt you could go too wrong by throwing in some fresh berries to the mix. That thought alone leads me dreaming up a peach sangria. Looks like I might have to switch back from the dark side. Peach raspberry white wine sangria? Yes please. Though I won’t forget this recipe too.
- -1 cup orange juice
- -1/4 cup brandy
- -3-4 Tbsp. superfine white sugar, or to taste (you can also make a simple syrup with regular sugar using equal parts water and sugar)
- -1/4 cup Triple Sec
- -1.5L bottle fruity, medium-bodied red wine, chilled
- -1 large orange, washed, thinly sliced, and circles cut in half
- -1 lime, washed and thinly sliced
- -1 small apple, finely diced
- Whisk together sugar and orange juice.
- Add brandy, triple sec, and wine. Stir in fruit.
- Refrigerate for at least 2 hours. Serve, over ice, if desired