A simple and potent sangria recipe perfect for a crowd, made with a base of Chablis or Burgundy wine, apricot or peach brandy, and triple sec. Topped with ginger ale for a fizzy finish.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 Litres | Chablis or Burgundy wine |
| 1 Cup | Apricot Brandy or Peach Brandy |
| 1 Cup | Triple Sec |
| 1 (12 oz) Can | Frozen Orange Juice concentrate, thawed |
| 1 Litre | Ginger Ale, chilled |
| Garnish | |
| As Needed | Sliced Oranges, Lemons, seasonal fruit |
| As Needed | Ice |
Instructions
- In a very large punch bowl or beverage dispenser, combine the wine, brandy, triple sec, and thawed orange juice concentrate.
- Stir well until the orange juice concentrate is fully dissolved and the mixture is uniform.
- For best results, chill the mixture for at least one hour to allow the flavors to combine.
- Just before serving, gently stir in the chilled ginger ale.
- Add plenty of ice and garnish with fresh orange slices, lemon slices, and any other seasonal fruit you like.
