I broke rules left and right with this one. Isn’t the most important rule of making sangria to use a cheap wine? Isn’t sangria what we are supposed to do with our cheap, tutti frutti wines? There are times, though, (a Friday night, for instance, with a great sunset and a loud house) that call for sangria and the only way to make it happen is by using what’s on hand.
What was on hand was a quite nice bottle of red (or so I was informed when my husband arrived home) that was given as a holiday gift and meant to be aired out, poured into the proper large wine glass and consumed with red meat. What was on hand was also some very important French cognac (I knew it was important because the bottle wasn’t shaped like a regular liquor bottle but rather shaped like a big jug of aftershave, and the cognac came inside its own wooden box). The ginger ale, representing a rule-breaking of a whole different category, was taken from the emergency supply in the pantry that is reserved for the children’s stomach aches.
Yes, I broke rules left and right with this one. Isn’t the point of it all to enjoy the drink, though? Would we have enjoyed the 2010 Domaine Les Escondudes Chateauneuf-du-Pape more by itself with the steak? We’ll never know. We’ll only know how much we enjoyed this pitcher of red sangria while watching a great sunset, listening to a loud house and eating frozen fish sticks and grapes.
makes one pitcher
1 bottle red wine
1 can ginger ale, lemon lime soda or club soda
2 shots brandy
2 shots triple sec
¼ cup sugar
grapes, strawberries, or other fruits or berries
Mix all the liquids and the sugar together in a large pitcher. Cut the orange and lemon in half and squeeze the juice of one half of each in the pitcher and use the other half of each to cut into slices. Put the fruit slices and any other fruit or berries into the pitcher. Add ice and chill.