Sangria… Mmm…..

It is a well known fact that I really love sangria. I believe the most famous declaration went “Sangria is my favorite way to get drunk in the summer!”


So I don’t ALWAYS get drunk when I drink Sangria, but when you make this recipe it will be tempting to not stop drinking ’till you get to the bottom. This is why Sangria is a drink best made to share, as I plan to do this weekend. It’s a little lighter than a margarita, a lot tastier than beer, it’s… perfect.

Emily’s Famous Sangria:

  • 2 bags frozen fruit
  • Sliced fresh oranges and lemons (optional)
  • 1.5 liters full-bodied red wine (chianti, merlot, or cabernet)
  • 1 large can (~1 liter) pineapple-orange juice
  • 2 oz gin or vodka (or combination of both)
  • 2 oz triple sec
  • 2 oz rum
  • Something bubbly (ginger ale, Fresca, Italian soda, Sprite, or club soda)

So the recipe is pretty flexible, and every single part can be adjusted to your personal taste. Sangria is just a wine punch that was invented to use leftover wine, and as such, there is no one definitive recipe. I put everything but the “something bubbly” in a large pitcher or drink cooler and refrigerate 8-24 hours, then add the carbonation right before serving. How much you should add is dependent on how strong you like the flavor – club soda waters it down a good deal more than italian soda. Ginger Ale and Fresca are good moderate choices.  The liquor is optional, but it adds a nice kick 😉


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