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Sangria

Time 15 minutes
Yields Serves 4 to 6
Sangria
(Kirk McKoy / Los Angeles Times)
1

Combine the wine, brandy, Cointreau, vodka, port, oranges, apples, cinnamon and lemon peel in a nonreactive container or bowl, and refrigerate for at least four hours. Pour the mixture into a pitcher filled halfway with ice. Add the orange juice and soda water, give a quick stir and serve. Be sure that each glass gets some ice and fruit. Garnish with fresh mint leaves, if you’d like.

Adapted from a recipe on José Andrés’ website

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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