Sangria Punch

Here is a sangria punch that does not mess around. Rich, ruby port wine gives this one a deeper, sweeter backbone than ordinary table wine, and a triple shot of citrus keeps it bright.

Frozen concentrates pull triple duty. Orange, lime, and lemonade stack up layers of tangy, sweet citrus while their icy chill helps cool the whole batch as they thaw into the wine.

Club soda is the finishing touch, splashed in to lighten the rich port and lace the punch with a lively, refreshing fizz.

Add it last and add it gently. Stirring the soda in just before serving keeps all those bubbles intact instead of letting them fizz out flat in the bowl.

Serve it cold over plenty of ice. It is a fast, festive pour that scales up easily for a crowd and disappears just as quickly.

Bartender Tips

• Stir in the club soda right before serving so the punch keeps its sparkle.
• Keep the wine and concentrates well chilled so you do not need much ice to start.
• Float orange and lime slices on top for color and a hit of fresh citrus.
• Taste before serving and stretch with more soda if it leans too sweet or strong.

Variations

• Swap port for a dry red wine and add a little sugar for a lighter, less sweet punch.
• Use ginger ale or lemon-lime soda in place of club soda for extra sweetness.
• Add a splash of brandy for a stronger, more traditional sangria kick.