You really can’t go wrong with making sangria. It’s wine and fruit! That’s, like, guaranteed deliciousness. But whenever I’m prepping for a party, this is my go-to sangria recipe. It’s based on this recipe, but I’ve made a few changes to make it perfect. This sangria even has my mom’s hard-to-get seal of approval!
1 Bottle (750 ml) of Merlot
2 Tbsp. of sugar
2 shots of gin (or your hard alcohol of choice)
2 cups of ginger ale
1. Inspect your hands for any cuts. This may sound weird, but trust me on this one. You’ll be handling a lot of citrus, and it will hurt like hell if you don’t cover up your cuts with bandages.
2. Pour the entire bottle of wine into a pitcher. Feel free to take a sip!
3. Add in the 2 shots of gin, followed by the 2 Tbsp. of sugar. Stir well, and feel free to take another sip.
4. Cut your lemon, lime, and orange into wedges. Size isn’t too important, as long as they’ll all fit in the pitcher. Also, if you get hungry and realize it has been too long since you ate an orange wedge, treat yourself to a little snack. The sangria won’t miss one orange wedge!
5. Squeeze the juice from all the citrus wedges into the wine, then drop the rest of the wedges into the pitcher.
6. Once all of the fruit is in the pitcher, stir. Feel free to take a sip.
7. Place the pitcher in the refrigerator for 24 hours.
8. Before serving, stir in 2 cups of ginger ale.
Remember to drink responsibly! And feel free to play around with this recipe. There’s really no way it can go wrong.