Description
Source: New York Times via Rafael Mateo, Pata Negra, New York
Ingredients
- 2 bottles dry garnacha red wine
- 1 bottle rosé
- 12 ounces orange soda (I used Fanta)
- 1 ounce Torres orange liqueur or Triple Sec (I used Cointreau)
- 2 ounces brandy
- 1 tablespoon sugar, or to taste
- 2 apples, cored and diced, (or stone fruit such as peaches, plums, nectarines, etc)
- 2 oranges, cut into wedges (or stone fruit such as peaches, plums, nectarines, etc)
Instructions
- In a large vessel, combine all liquid ingredients. Stir with a wooden spoon. Let rest for 5 minutes. Taste, and add sugar if desired, stirring to dissolve. Refrigerate for at least four hours, preferably overnight. (Note: I added all of the diced fruit at this step.)
- To serve, fill glasses with ice. Pour 5 ounces sangria into each glass and garnish with fruit.
- Prep Time: 5 minutes