Sangria is very much a not-recipe kind of drink -- throw things together, let them mingle, drink -- but if you need a bit more of a guide, here it is! You're free to use whatever fruit your heart desires. —Kenzi Wilbur
4 to 6
bottle of mid-range red wine
liquor (I like a mix of brandy and orange liqueur, like Triple sec -- and you're welcome to use a bit more than 1/2 cup)
peaches, sliced (or swap for something seasonal)
strawberries, sliced (or swap for something seasonal)
lemon, scrubbed and sliced
sugar, or to taste (optional)
In This Recipe
Mix the wine with the liquor, add fruit and lemon slices, and add sugar to taste. (Or leave it out entirely.) Put in the fridge for up to a day and at least a few hours.
Fill glasses with ice, add sangria (making sure to get a piece or two of fruit in each glass), and top off with sparkling water.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.