Time to dispel a major myth about Sangria: soaking the fruit does nothing for the taste. You can mix the booze, drop in the chopped fruit, stir, and serve the drink immediately— with no one the wiser.
Does eating the pieces of fruit while drinking sangria taste good? Sure. Does the fruit soak up the alcohol if it sits longer? Probably. Does it enhance the presentation? Absolutely. But consider the convenience of being able to whip up a fantastic batch up Sangria in mere minutes. To those who resist the idea of a no-soak Sangria, we say: when in doubt, just try it without.
- 1½ liters of Spanish or South American red wine (preferably Frontera Concha Y Toro)
- ¾ of a ½ gallon container of orange juice
- 1 750 mililiter bottle of Spanish brandy
- 2/3 of a 1-liter bottle of triple sec
- 2 cans of Cipriani Bellini Mix
- Splash of peach schnapps
- 1 750 mililiter bottle of Cava (or any sparkling wine)
- Apple slices, as desired
- Orange sections, as desired
In a large serving bowl or pitcher, mix all of the ingredients together except for the Cava.
When ready to serve, add Cava, stir and pour serve into ice-filled glasses. Add sliced fruit as desired.