While this blog is certainly not Pig in an Alcohol Store, I have to share our new favorite sangria recipe. It's light and perfect for summer. Even better, it reaffirms the brilliance of buying bulk seasonal fruit and freezing it for a rainy (er, sunny) day when it's no longer fresh. Frozen fruit keeps sangria cold and delicious throughout its time in your glass.
If you're like me, you probably want to save your $20-40/bottle red wines for a good steak dinner. And you probably hesitate to buy a cheap bottle for any reason. However, let me steer you to Tisdale Merlot, which we get for about $3/bottle and is perfect for sangria, where it's not really about the quality of the wine anyway.
This recipe makes one drink. Double, triple, quadruple, etc for a pitcher.
1/2 large glass filled with one (put a full pour of wine in here)
2 squirts Torani ruby red grapefruit or blood orange syrup (Italian soda syrup)
Rest of glass full of icy cold club soda
Frozen fruit and maraschino cherry
Mix all ingredients well with a swizzle stick or similar, and enjoy. I suppose you could use a Tisdale white wine if you like white sangria, but we gravitate toward the reds. If you like your sangria a bit sweeter, you could add a splash of Midori or more syrup, but we usually like the wine to speak for itself (Hi, I'm cheap wine but also delicious!) and the sugar to take a backseat.
This is Southern California in a glass!