For the Life of the Flesh is in the Blood

Living in Texas there are really only two relevant seasons:  Winter and Summer (though it could be argued that its really Fall and Summer).  As the humidity and temperature increases to swamp like proportions it's time to bust out your favorite cold drink for a reprieve and my favorite reprieve is Sangria.

If you haven’t had a cold glass of sangria on a sweltering day you're missing out on life.  Much like the rejuvenating power of the blood in your veins sangria can cool, soothe and lighten the mood.

My favorite Sangria easily comes from Alamo Drafthouse (though I wouldn’t turn my nose up at sangria from, well, anywhere).  Theirs is the perfect combination of sweet and strong; the perfect tonic to imbibe while watching whatever shit show you're paying $10 to see.

While I could never find their recipe, I did find one that closely resembles it and might even be superior in many ways.  All bow down to the majesty that is Martha Stewart!  That jailbird has the perfect recipe that I always bust out when making a gallon or 5.  You can find her recipe here, Summer Sangria, if you're a purist but I'm going to let you in on my secret adaptation.  It'll save you a few steps and a lot of effort and yield the exact same flavor.

Robert's Martha Stewart Summer Sangria Rip Off

Ingredients:

• 1 750ml bottle of Dry Red Wine (Bordeaux, Claret, Pinot Noir; anything but Merlot or Cabernet Sauvignon)
• 1 liter bottle of Central Market Blood Orange Italian Soda
• 1 Orange, sliced in half then crosswise into crescent slices
• 1 Lemon or Lime sliced thinly
• ¼ - ½ cup of Brandy

 Directions:

In a large pitcher combine your wine, brandy and citrus.  The longer you let this marinate the better blended the flavors will be but it isn't a necessity.  Hold off adding the soda until you're ready to serve otherwise you'll lose the fizz.  If you anticipate going through the whole pitcher quickly, dump all of the soda in.  If not, you can mix the wine and soda individually in each glass.  It's pretty much a 1:1 ratio but feel free to adjust.  More soda if you like it sweeter, more wine if you like it stronger.  If you're feeling a little boozy, add more brandy for an extra kick.  The great thing about this recipe is that it's easy to adjust and accommodate to your individual tastes or needs.  If you like your sangria super cold, pour it over ice or let it sit in the fridge for at least a couple of hours.  

This recipe yields about 2 liters.  Double it for about a gallon.

Enjoy!