Sangria

For most of the year, I'm cold, so the thought of an icy beverage appeals to me only during hot weather. However, almost as soon as the weather turns warm, I start thinking about sangria. After lemonade and ice tea, it is my most frequently prepared drink.

When I saw sangria, I always mean red sangria. I've tasted white variety, but it never appeals to me. Yes, it tastes OK, but it just doesn't LOOK right. I like sangria to be vibrant red, so I never make the pale type. I also like it in a stemmed glass with a big bowl.

The recipe I use is very simple:

Peel one orange with a vegetable peeler, and mash the peel into 1/4 to 1/2 cup sugar. I mash it using the back of a spoon. This releases the oils and permeates the sugar with them. Slice up the rest of the orange and reserve the slices.

Then mix 1/2 cup triple sec, 2 cups orange juice, and one bottle hearty red wine (zinfandel, burgundy, cabernet) and add the peel and sugar. Stir well and add the orange slices. Chill thoroughly. Then serve over lots of ice.

You can add other fruits if you have them, and some people even like a bit of club soda. I've never tried the soda—why mess with perfection?