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Recipe from: Zeldaz
Adapted from a NYTimes recipe. Not cloyingly sweet or harsh like the older versions. Keep a pitcher in the fridge all summer! Halves easily.
2 750 ml bottles bottles dry red red wine — Spanish garnacha, Borsao is a good one
1 750 ml bottle dry rosado wine — Spanish rose, Las Rocas is good
24 ounces san pellegrrino aranciata orange soda or other not-too-sweet orange soda
1 ounce patron citronge or other orange liquer, such as Triple Sec
2 ounces pedro jimenez sherry wine or brandy
2 tablespoons sugar, optional
orange wedge, to garnish
In a large vessel, combine all liquid ingredients and stir. Let rest for 5 to 10 minutes, taste, add sugar if you would like more sweetness, and stir to dissolve. Chill several hours or overnight. Serve in glasses with ice.