LOCATION: Recipes >> Spanish >> Sangria 17
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Sangria 17
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SANGRIA
(Serves 6 to 8)
1 whole orange
1 fifth (750 ml) light, dry, red wine
1 ripe Elberta peach, peeled and sliced
6 slices lemon
1.5 oz (45 ml) cognac or brandy)
1 oz (30 ml) triple sec
1 oz maraschino liqueur (optional)
1 Tbsp sugar, or more
6 oz iced club soda
Cut entire peel of orange in a single strip , beginning at the stem
end and continuing until spiral reaches bottom of fruit. White
part should be cut along with outer peel, so that orange fruit is
exposed. Leave peel attached to orange bottom, so that fruit may
be suspended in pitcher. Pour wine into glass pitcher. Add peach,
lemon, cognac, triple sec, maraschino and sugar. Stir to dissolve
sugar. Carefully place orange in pitcher fastening top end of peel
over rim. Let mixture marinate at room temperature at least one
hour. Add soda and a tray of ice cubes to pitcher. Stir.
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