There’s something about sangria…. It’s sweet, it’s mature, and it will get you stone cold drunk faster than you can imagine if you aren’t careful (be cool, sip it slow). This particular one is a classic red, with mounds of fresh produce, and a secret little hidden gem – vanilla brandied cherries… oh, and a little extra of that infused brandy as well. So, whether you are sitting poolside at a summer BBQ or spreading some warmth this winter, this sangria recipe is your go-to cocktail recipe for entertaining large crowds.
Just make sure someone else has the car keys.
- 1 lbs cherries, washed and pitted
- 1/2 cup sugar
- 1/2 cup water
- 1 vanilla pod
- pinch of salt
- 1 cup brandy
- 1 to 2 cups sparkling water
- 1 large bottle red wine
- 1/4 cup triple sec
- 1/4 - 1/2 cup sugar
- sliced fruits, use what is in season. Always grab an apple and a few other fruits to mix in. For this particular batch, I had everything - limes, brandied cherries, an orange, and nectarines
- First, make the brandied cherries (a few days ahead). Dissolve the sugar in the water in a small pot over medium-low heat. Stir in the vanilla pod and pinch of salt. Add the brandy and pour over the cherries in an airtight resealable container. Allow to sit in fridge over night or up to two weeks.
- When ready to make the sangria, combine the wine, sparkling water, 1 cup of the drained brandy and triple sec in a large pitcher. At this point, you may choose to stir in some more sugar, but do so in small batches.
- Add in the sliced fruits and some of those awesome brandied cherries. Serve with ice if needed.