Saturday, Aug 27, 2016
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Spanish Sangria

1 bottle Spanish red wine

cup cognac

cup orange curacao

cup simple syrup

2 oranges, cut into half-wheels

2 peaches, cut into cubes

2 lemons, cut into half-wheels

Cook s note: To make simple syrup: add 1 cup sugar and 1 cup hot water and stir or shake bottle until completely dissolved. Let cool before using. May be stored in your refrigerator for weeks.

Place all ingredients in a large glass or ceramic container and stir well. Cover and refrigerate at least 4 hours. Serve over ice in rocks glasses. Garnish with additional fruit if desired.

Yield: 6 servings

Source: Sangrias and Pitcher Drinks

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