Fiesta Sangria

Fiesta sangria is the big-batch version of the Spanish classic, made for the cookout where forty thirsty guests are about to descend on your patio. A full gallon of white wine (or dry red, dealer’s choice) gets infused overnight with sliced citrus, frozen peaches, brandy, and a splash of Grand Marnier or Cointreau for that orange perfume that makes good sangria great.

The sleeper ingredient is fresh lemon verbena (mint or lemon balm work in a pinch). The herbal note lifts the wine into something brighter and more sophisticated than a basic sliced-fruit-and-wine pour.

A splash of club soda or champagne in each glass at serving time adds bubbles and lightness, plus a small cluster of grapes and a fresh herb sprig as a garnish makes every glass look intentional. Make it up to three days ahead, the longer it sits the better it gets.

Pro Tips

• Slice citrus thinly with the peel on. The pith and zest contribute aromatic oils that flavor the wine, but thick slices turn bitter after long soaking.
• Add soft fruits (strawberries, kiwi) just before serving. Soaking them overnight turns them into mush and clouds the sangria.
• Use a clear glass pitcher for serving. Sangria is as much about presentation as flavor, and a beautiful pitcher makes the drink feel special.
• Serve over ice but don’t add ice to the pitcher. Diluting the whole batch waters down the flavor.

Variations

• Use rose wine for a pink sangria that’s striking against the colorful fruit.
• Sub spiced rum for the brandy for a Caribbean-leaning twist.
• Add a cinnamon stick and a few cloves to the overnight infusion for a fall-and-winter sangria version with mulled-wine vibes.