Sangria La Bamba

The more tropical the climate, the greater the

appreciation for Sangria. Recipes vary from

country to country and even from home to

home.  Favorite frosty pitchers of Sangria

remind me of Key West, Barcelona, and of course,

San Cristobal de Las Casas, where we lived for so

many years. We have great memories of Dona

Margarita’s aperitifs before a summer luncheon,

and I have tried to closely duplicate that version

here.

1 ½ liters of a very dry red wine

¼ cup of brandy

¼ cup of cointreau

2 cups of orange juice

½ cup of fresh lime juice

¼ cup of brown sugar

Pour all ingredients into a large container and chill for

several hours. Serve over ice. I often add a six ounce

bottle of chilled club soda for the pleasant effects of

carbonation.

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