Vin Rouge Sangria du Loup

Barcelona is one of my favorite cities for myriad reasons. At the top of that list is the sangria, free-flowing, a refreshing libation in the warm summer breeze, served with unbridled ease. Sangria is as much about the place and the company as it is about the drink, but here is my recipe.

Vin Rouge Sangria du Loup

Makes about eight servings.

Ingredients:

2 bottles red Spanish wine, preferably Rioja Reserva
1 cup brandy, preferably cognac
1/2 cup fresh orange juice
3 oranges, 2 sliced, plus 1 reserved for garnish, cut into wedges
2 lemons, sliced
2 green apples, sliced
2 pears, sliced
4 cinnamon sticks
1 vanilla bean, seeds scrapped
about two cups of San Pellegrino Limonata, ice cold

Apples, Pears, Lemons, Oranges, Vanilla Pods, Cinnamon Sticks

Rioja

Combine all of the ingredients except the Limonata and reserved orange in a large nonreactive mixing bowl. Stir, cover tightly, and refrigerate 24 to 48 hours.

Covered with plastic wrap, pressed down against the Sangria

Strain the sangria into a gallon pitcher or serving bowl, discarding the fruit—by now it is mush and has given all it can give to the drink.

If serving individually, pour the sangria into a wine glass over large ice cubes, while simultaneously adding the San Pellegrino Limonata. You want about three or four parts sangria to one part Limonata. Garnish with an orange wedge.

If serving in a punch bowl, add two cups of Limonata to the bowl, stirring gently. Cut up the reserved orange, and other fruit as desired, and float in the bowl. Serve into wine glasses with large ice cubes.