Classic Sangria
1 bottle dry red wine
1 tablespoon sugar
1/4 cup brandy
1/4 cup Triple sec or another orange liqueur
1/4 cup freshly squeezed orange juice
Sliced peaches, apples, oranges or berries, tossed with a squeeze of lemon juice
Sparkling water, if desired
Mix the wine, sugar, brandy, liqueur and orange juice in a large pitcher. Add fruit and let sit in the fridge until needed. Add some sparkling water (if using) right before serving. A slotted spoon will help guests hold back the fruit while pouring their glasses, and spoon some on top if desired.
Pata Negra’s Sangria
2 bottles dry Spanish red wine (they recommend garnacha)
1 bottle dry Spanish rosé (they recommend this to lighten the body of the sangria)
1 ounce orange liqueur (such as Triple Sec or Torres)
2 ounces brandy, preferably Spanish, such as Romate
1 tablespoon sugar, or more to taste
2 apples, cored and diced, for garnish (I used one red and one green, for color)
2 oranges, cut into wedges, for garnish
12 ounces (1 can) orange soda (they recommend less sweet brands such as San Pellegrino aranciata)
In a large vessel, combine wines, liqueur, brandy and sugar. Mix fruit and set aside. Right before serving, pour in soda. Fill glasses with ice, and pour sangria over. Garnish with fruit.
