Spiked Sangria

Sangria lives or dies by patience. Pour the red wine into a big pitcher, squeeze in lemon, orange, and lime wedges, then leave it alone. That overnight rest is what separates a great pitcher from a watery afterthought, giving the fruit time to bleed its juice into the wine and the wine time to soften and mellow.

This one gets its backbone from gin instead of the usual brandy, which keeps things crisp and botanical rather than syrupy. Canned pineapple and a handful of raspberries bring sweetness and color without much fuss.

Right before serving, top it off with chilled ginger ale and a mountain of ice for fizz and bite. In a hurry? Use already-cold wine and pour over plenty of ice, though a full day in the fridge is where the flavors really come together.

Kitchen Tips

• Chill a full 24 hours if you can. The flavors marry, and the rough edge of the alcohol rounds right out.
• Leave the seeds out of the citrus wedges. They turn the whole pitcher bitter if they steep too long.
• Add the ginger ale and ice at the very last minute so the drink stays fizzy instead of flat and watered down.

Variations

• Swap the gin for brandy or spiced rum for a deeper, warmer profile.
• Use a fruity white like Moscato or a rosé in place of the Shiraz for a lighter summer version.
• Trade the ginger ale for club soda if you want it less sweet.