• 4 oz. brandy
• 4 oz. Cointreau or Triple Sec
• 1½ cups fruity red wine, such as Zinfandel or Spanish Garnacha
• 1 cup Sweet-and-Sour Mix (recipe below)
• 1 lime, cut into small wedges
• 1 orange, cut into small wedges or slices
• 1 10-oz. bottle club soda, well chilled
• Sprigs of mint, for serving
In a large, heavy glass pitcher, combine the brandy, Cointreau, red wine, and Sweet-and-Sour Mix. Reserve 4 lime and 4 orange wedges for serving, and add the remaining citrus fruit to the pitcher. Stir together well and refrigerate for at least 1, and up to 4 hours before serving time.
When ready to serve, stir the club soda into the pitcher. Fill half of 4 wine or highball glasses with ice cubes and garnish their edges with one each of the reserved lime and orange wedges. Pour some sangria into each glass and serve at once. Serves 4.
• 3 cups sugar
• 4 cups water
• 2 cinnamon sticks
• 1½ cups fresh lime juice
In a large saucepan, combine the sugar, water, and cinnamon sticks; stir until the sugar has dissolved. Bring the mixture to a boil over medium-high heat. Reduce the heat so the mixture just simmers, and add the lime juice. Cook gently for 4 to 5 minutes more, then remove from the heat and let cool.
When cool, remove the cinnamon sticks (these can be rinsed, dried, and reused) and pour the mixture into a storage container. Refrigerate for up to 1 week. Makes 4 cups.
From Tavern on the Green: 125 Recipes for Good Times by Jennifer Oz LeRoy and Kay LeRoy, courtesy of Artisan Books, .