Niki’s Not-So-Secret Sangria Recipe
A.K.A. Pictionary Juice
(2 quart recipe)
1 bottle of Merlot or a table red
2 cups ginger ale
2 oz. brandy
1 tbsp. sugar
1/2 lemon sliced
1/2 orange sliced
1/2 sliced Gala or Fuji apple
1 cup sliced strawberries
While you don’t have to break the bank on your choice of wine (especially if you plan to double or triple the recipe for entertaining – because running out of sangria is just about the saddest thing to happen to a party), I do suggest staying in the “it was originally 12.99 but is on sale for 7.99” region of wine. But even a six dollar bottle of Yellow Tale Merlot will work out okay. Just don’t try a Cabernet. Cabernet laughs at your sugar and your very silly sweetness.
Speaking of sugar, that table spoon of the stuff is wholly optional. It’s the last ingredient I add, and only after having tasted my concoction. Whether it’s needed or not is usually reliant upon the choice of wine.
Leaving the rinds on the citrus, which is standard of sangria recipes, I cut mine into half circles (apples as well) to more easily serve the fruit in glasses. I have it on good authority that fishing out yummy booze fruit is half the fun of my sangria.
And then you’re supposed to chill it overnight. Mine has never known a life so lengthy. It chills for approximately five hours (if that) and is but a savory memory within ten. Such a simple, almost effortless recipe for such rave reviews.
Lastly, special thanks to my dear friend Justin who deemed this recipe “Pictionary Juice.” We semi-regularly get a group of friends together, bust out the Pictionary, partner up, drink more sangria than anyone else in the room, until we’re no longer Johnny-on-the-cognitive-spot, until every drawing is “Clearly Forrest Gump eating a box of chocolates! Clearly!” (shout out to Brenda), and when we stop laughing long enough notice we’re losing, he yells, “We need more Pictionary Juice! Drink up, bitch!” – and we win.
Sangria: The Pictionary Juice of Champions.