A truly fantastic wine is meant to be savored on its own; even a flavored seltzer chaser can diminish the experience. However, there are times when a little change of pace is in order, and when in mixed company, it never hurts to branch out and try new things. There are a number of fantastic cocktails out there that require wine as an ingredient, so why not give them a shot?
Since spring has sprung and summer is just around the corner, nothing is more seasonally appropriate than a pitcher of homemade Sangria. This red wine-based punch, the name of which is derived from the Spanish word for blood, sangre, was originally made with Rioja. However, it was also originally created to mask wine that had turned, so don’t limit your creativity for the sake of tradition. Every region in Spain has its own variation on this fruity, refreshing concoction, from the Cava-based Sangria Bianco of the Penedes of the North, down to the peachy Zurra of the South. Here we offer our favorite recipe, courtesy of contributor and bartender extraordinaire Jessie Pray.
Jessie’s Famous Spanish Fly Sangria
You’ll need the following (for two large pitchers):
- A jug of Carlo Rossi Sangria
- 2 Liters lemon-lime soda (for a twist, I dig on Fresca)
- 2 nips Grand Marnier
- 2 nips Brandy
- 1 nip of Triple Sec
- 1 nip of Peach Schnapps
- Fruit: oranges, lemons, limes, apples, peaches – anything you can amass
- A splash of that red wine you opened last night
Pile as much fruit as you can into a pitcher full of ice. Your local convenience store should at least have oranges, lemons, and limes. If you have the money (or the proximity to a grocery store) pineapples, peaches, and strawberries make a delectable mix. Pour the Carlo Rossi in until the pitcher is a little more than half full. Throw in the Grand Marnier, Brandy, Triple Sec, and Peach Schnapps. Splash in your leftover red wine (Riojas make delicious sangria) and fill the rest of the pitcher with lemon-lime soda. Stir and Serve!
