In the spring or summer, I bring the sangria. Where the original recipe came from, I'm not sure, but I change it up a bit every time I make it and it is the best.
And since Spring has arrived, (seemingly everywhere but in our yard) sangria season is on its way. Better to be prepared.
Like spaghetti sauce and beef stew, sangria is always better after the flavors have time to cozy up and marry.
And, don't feel like you have to go out and get an expensive red wine. Use what you have on hand. That's what the restaurants do. I promise you...they're not using their finest reds to throw into a decanter with some fruit. Sangria is all about repurposing. It's the leftovers of the cocktail world.
Here are the basics.
From Kelly's Kitchen...Sangría de la gringa
2 bottles of chilled red wine (if you want Spanish wine, try Rioja.)
1 cup of brandy...just plain brandy
1 cup of orange juice
1/4 cup of superfine sugar
1/2 cup of sweet red vermouth
2 cups club soda (added at the last minute) Optional...I don't always use it.
That's it. After you mix it up, give it a little privacy in the corner of your fridge and let the magic happen. You can mix it up before work and let it be. It will be fabulous when you get home.
Come back and let me know what you think.