Sangria Tinto

Ingredients

• 1 bottle (750ml) dry Spanish red wine such as Rioja or Garnacha
• 2 oz brandy (Spanish brandy de Jerez preferred)
• 1 oz triple sec or Cointreau
• 2 tablespoons white granulated sugar
• 1 medium orange, thinly sliced into rounds
• 1 medium lemon, thinly sliced into rounds
• 1 medium lime, thinly sliced into rounds
• 1 medium green apple, cored and cut into thin wedges
• 1 cup fresh orange juice
• 1 cup cold sparkling water or lemon-lime soda, added just before serving
• 1 cup ice cubes for serving
• Fresh mint sprigs for garnish (optional)

Instructions

1. In a large glass pitcher, combine the granulated sugar and fresh orange juice. Stir well for about 1 minute until the sugar is fully dissolved.
2. Pour the entire bottle of red wine into the pitcher with the orange juice mixture and stir gently to combine.
3. Add the brandy and triple sec to the pitcher and stir again to incorporate all the alcohol evenly.
4. Add the sliced orange rounds, lemon rounds, lime rounds, and apple wedges directly into the pitcher, pressing the citrus slices gently against the side of the pitcher with a spoon to release some of their juice.
5. Cover the pitcher tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight, to allow the fruit to fully infuse the wine and the flavors to meld together.
6. Just before serving, stir the sangria gently and add the cold sparkling water or lemon-lime soda to lighten the mixture and add effervescence.
7. Fill four large wine glasses or goblets with ice cubes, then ladle or pour the sangria evenly over the ice, making sure each glass receives an equal portion of the macerated fruit.
8. Garnish each glass with a fresh mint sprig and an additional citrus slice on the rim if desired, then serve immediately.
9. Non-alcoholic variation: Replace the red wine with 750ml of dealcoholized red wine or a blend of 2 cups concord grape juice and 1 cup pomegranate juice, omit the brandy and triple sec, and add 1 additional tablespoon of sugar and 1 teaspoon of white wine vinegar for depth.