However, I am terrible at photography, so a borrowed image will have to suffice. Again.
Because it is hot as hell out there, and you need it.
(I don't actually call it this, but I might start.)
Other recipes tell you that you need a nice, fruity wine, like a cab sav or a merlot. Screw that. You need this:
Here is the other key ingredient:
This is blackberry flavored brandy than you can get for less than a dollar a nip or seven bucks a bottle. And believe me, you don't need a whole bottle. That bottle will last you all summer.
So here's how you put it all together:
The Heather Approved 1-2-3 Splash Method:
- 1 bottle (750ml) of Barefoot Sweet Red
- 2 shots of the brandy-esque liquor of your choosing, or more if you're on a mission. Some places even add the brandy individually to each glass, but I didn't do that. THIS TIME.
- 3 cups of gingerale.
- 1 can of pineapple chunks
- Whatever other fruit you like, sliced. (I use 1 lime, 1 orange, and 1 lemon)
- 1-2 tbsp of sugar
Slice up your fruit and put it in your pitcher. Add a generous amount of delicious pineapple to the mix. Sprinkle 1-2 tbsp of sugar on the fruit to get the juices flowing. Then, add the wine and brandy and the gingerale. Add a splash of the pineapple juice from the can. Serve.Make sure you scoop out the fruit and distribute it evenly so no one feels gypped. (I do one slice of each citrus and two pineapple chunks per glass.) Drink and feel blissful.
NOTE: Most sangria recipes want you to add the wine and the brandy and then let the mixture sit for at least 2 hours, if not overnight. I have never done this. This recipe can be served immediately over ice. If you DO have the patience to wait, combine everything but the gingerale, which you add right before you serve it. Report back. Is it even MORE AMAZING?