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sangria sipping 
how to make sangria
by Yee-Fan Sun | 1 2
continued from page 1

liquor it up
In addition to the red wine, sangria’s usually given an extra little alcoholic kick with the addition of one of the following:

cointreau or triple sec
rum (less traditional, but tastes good nonetheless)

To lighten up the drink, a little bit of carbonated water is often stirred into the sangria just before serving. Use whatever fizzy water you like – gassy mineral water, seltzer, club soda. If you like a more robust, less watered-down beverage, of course, feel free to leave out the bubbles.

basic sangria recipe
1 bottle red wine
¼ to 1/2  cup brandy, cointreau, sherry or rum, depending upon how potent you want your sangria to be
1 lemon, sliced
1 orange, sliced
2 cups additional fruit of your choice, cut into chunks or slices
sugar to taste (optional)
fizzy water to taste (optional)

Mix all the ingredients (except fizzy water and sugar) together in a large pitcher/container, then pop it in the refrigerator to sit and stew. It’s best if you can let the flavors meld for at least 24 hours, but you can do it for a shorter period of time, say 3 or 4 hours – the end result just won’t be quite as lusciously fruity. Give the concoction a stir or two every so often while it's sitting in the fridge, gently pressing on the fruits to release their juices. Before serving, taste and add sugar and fizzy water to taste. Serve chilled, and with plenty of ice.


check out these related articles: 
martini primer | summer sippers | margarita basics | liquorless libations 

or search all drink recipes

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