• the217
• Food + Drink
• Adult fruit punch

Sangria, a kind of wine-punch hybrid, is a traditional Spanish concoction that has become increasingly popular over the past few years, popping up everywhere from fine dining to restaurant restaurant chains. More and more people are also trying their hand at making their own at home. The word “sangria” actually means “bloody” in both Spanish and Portuguese, which is slightly macabre for such a great party drink. However, that doesn’t stop it from being delicious and easy.

I’ve had my fair share of sangria, yet I’ve never made it myself. Looking for some cheap entertainment one night, I decided to watch a movie with my friends and a pitcher of the “bloody” beverage.

I knew the gist of a sangria recipe: cut up some fruit, add wine, a little liqueur and something carbonated. But I didn’t want to do the run-of-the-mill apple and orange pieces in a mix of merlot and Sprite. Although tasty, I wanted something zestier, more exotic and more summery.

After playing around, I came up with an easy recipe that was simultaneously cool and refreshing while a little bit spicy. Better still, this recipe can go red or white: I tried it with a peppery dark Shiraz, but the citrus in it would work wonderfully with a crisp Sauvignon Blanc if you’re not a red wine fan.

Grab a big vessel that can accommodate at least 2 liters of liquid. Slice up a lime, a lemon and an orange and throw them in the container. Open a small can of chunk pineapple and add to the sliced fruit, juice and all. Next add 3 teaspoons of ground ginger and 2 tablespoons of sugar. Pour one bottle of wine into the container, plus 2 shots of Triple Sec and a quarter cup of orange juice. Finish it off with 4 cups of club soda. Give it a stir and chill for at least an hour. Strain and serve in wine glasses. Even better, ladle it like fruit punch into big cups so everyone gets a few pieces of fruit—the pineapple is particularly delicious to eat once you get to the bottom of the glass.