Sangria

Sitting at outside table, high on top of a Spanish peninsula overlooking the Atlantic, I have fond memories of drinking sangria with my college classmate, LaDonna Reiner. We were sophomores from UCLA off to Europe for a spring fling.

Young and full of adventure, we traveled in a new Volkswagen bus finding cheap hotels or spots to camp. I can remember one time we went to a local bar and there the young Spanish men lined up single file, like a train, and followed us. We later were told that is the way the Spanish show that they think you are attractive.

Sangria appealed to us because it was an inexpensive wine beverage that refreshed and packed a punch. When you make it, note that the longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that’s impossible, give it absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor.

 

1 bottle Cabernet Sauvignon (buy something you would drink with a meal)
4 shots Grand Marnier
6 cherries, sliced
2 large juice oranges, washed and segmented
1 large lemon, washed and quartered
1 large lime, washed and quartered

1.  Mix all ingredients together and let sit for at least a few hours.

2.  Strain and serve over ice.