A refreshing twist on a classic cocktail: white wine summer sangria! I've made sangria over a dozen times, combining different recipes and taking internal notes as I go. This batch came out particularly well, so I wanted to share the recipe with you- especially as summer rolls around. I also particularly like it because it doesn't use any added sugar, the pitfall in many restaurant versions (and the reason for your headache the next morning.).The wine & brandy soaked fruit is definitely the best part, so try to make this a few hours ahead of serving if you can for maximum flavor fusion.
4.5 oz triple sec
4.5 oz brandy
1 bottle of white wine (any kind will do, I used Chardonnay)
10 oz seltzer water
1/4 cup grapes, halved
1 large or 2 small red apples, diced
1 orange, thinly sliced
1 lemon, thinly sliced
1 tbsp orange juice concentrate (or 1/4 c orange juice)
Pour triple sec and brandy into a large pitcher. Add grapes, apple, orange and lemon, and stir with a wooden spoon. Add orange juice/concentrate and stir again, pushing the spoon into the citrus fruit to release some of the juice. Pour in wine. This combination can sit refrigerated up to 24 hrs in advance in order to let the fruit soak up the alcohol. Immediately before serving, pour in seltzer and at a least one tray of ice cubes. Don't forget to taste-test before serving!