TIPS & MUSINGS
There are a zillion sangria recipes and they’re all different, reflecting the fact that lots of wines and fruits will go well together as long as they have time in the fridge to meld. I did a lot of testing and tweaking and like this version best, though. Starting with a dry wine lets the sweetness come from the fresh fruits. The apple chunks add a nice crunch and tangier varieties like Granny Smith or Pink Lady add some zip.
Use inexpensive ingredients here. A $10-12 bottle of Burgundy works great, you can use Triple Sec for your orange liqueur instead of shelling out for Cointreau or Grand Marnier, and there’s no need to get fancy with the brandy either.
1 bottle (750 ml) inexpensive dry red wine (such as Burgundy)
0.5 cup Brandy
0.5 cup Orange liqueur (Triple Sec)
0.5 cup Fresh-squeezed orange juice
1.5 oz Simple syrup
Half an Orange, sliced into wheels
Half a Lemon, sliced into wheels
Half an Apple (red or green), cut into slices or cubes
Soda water, if desired
- Pour all the ingredients into a pitcher and refrigerate for at least 4 hours and up to 24 hours.
- Pour into glasses to serve, spooning some fruit bits into the glass — the wine-soaked apple and orange pieces can (and should!) be eaten after finishing the drink.
NOTE: If desired, you can add a dash of soda water to the glass. I prefer to leave this out, though, because just a dash doesn’t add much fizz but anything more than a dash makes the drink too watery. For the same reason, don’t use ice.