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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Adapted from a NYTimes recipe. Not cloyingly sweet or harsh like the older versions. Keep a pitcher in the fridge all summer! Halves easily. Ingredients:
2 (1500 ml) bottles bottles dry red red wine (spanish garnacha, borsao is a good one) |
1 (750 ml) bottle dry rosado wine (spanish rose, las rocas is good) |
24 ounces san pellegrrino aranciata orange soda (or other not-too-sweet orange soda) |
1 ounce patron citronge (or other orange liquer, such as triple sec) |
2 ounces pedro jimenez sherry wine (or brandy) |
2 tablespoons sugar (optional) |
orange wedge (to garnish) |
Directions:
1. In a large vessel, combine all liquid ingredients and stir. Let rest for 5 -10 minutes, taste, add sugar if you would like more sweetness, and stir to dissolve. Chill several hours or overnight. Serve in glasses with ice.
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