These drinks are definitely in the running for my summer cocktail of choice.
6 cups full-bodied dry wine such as merlot or chardonnay
2 cups simple syrup
1 cup fresh orange juice
1 cup fresh or unsweetened canned pineapple juice
3 oz white rum, preferably Bacardi
3 ounces gin
1 oz triple sec or other orange liqueur
1 oz brandy
3 cups (or more, as needed) chopped fresh seasonal fruit
Combine wine, simple syrup, orange and pineapple juices, rum, gin, triple sec, and brandy in a large glass pitcher. Cover and refrigerate for at least 12 hours or up to 24 hours. Fill wine glasses with ice and arrange a half cup of the chopped fruit in each. Pour the sangria into the glasses and serve. Pair berries and plums with red or peaches and melons with white. Citrus fruits add balance to both. Makes about 3 quarts, or enough for 12 to 14 drinks.
5 ripe freestone peaches, halved then sliced ¼-inch thick
1 orange, halved then sliced ¼-inch thick 2 lemons, sliced in ¼-inch circles
1 can (5.5 oz) pineapple juice (to color)
½ bottle Riesling Spätlese
2 bottles Pinot Grigio
2 ½ oz Hiram Walker Peach Brandy
2 ½ oz Peach Schnapps
2 ½ oz Triple Sec
Mix all ingredients together in a large bowl, and allow to marinate in the refrigerator for 24 hours. Add 5 oz of mixture to glass (include 5–6 pieces of fruit), fill glass with ice, and add a splash of soda water and a splash of Sprite. Serves 25–30.
via Garden & Gun