Thirsty Thursday: A Summery Sangria
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
When it comes to summer entertaining, there’s one crucial component to success: sangria.
Okay, maybe that’s just my opinion, but nothing quite says “good host” like a pitcher of chilled red wine bursting with textured, alcohol-infused fruit. It’s a laid-back bevvy that’s easy to drink and even easier to make for a crowd.
The three main components to this playful patio beverage are wine, fruit and a spirit. In this version, a Spanish Rioja is mixed with either orange liqueur or brandy and is chock-full of plump, black cherries, orange and lemon slices, and fresh peaches. Top with chilled soda water to taste, and serve over ice. Since summer means that all sorts of fruits and berries are at their sweetest and juiciest, feel free to adjust the recipe according to what’s in season at your market. This sangria will benefit from just about any ripe summer fruit you have on hand.
- 1 bottle Rioja, chilled
- 1 cup fresh bing cherries, pitted and sliced
- 1 fresh peach, sliced
- 1 lemon, sliced
- 1 orange, sliced
- 3 oz. orange liqueur or brandy
- Chilled soda water
Combine all ingredients and chill well. Serve over ice.
Want more Sangria inspiration? Check out our Top Sangria Recipes.