rustic sangria

Nothing quite says summer like Sangria. It's fruity and tart. Sweet yet slightly savory. And yet it goes down way to fast. Sangria is a Spanish staple served mostly in the Summer months and is made from table wine that is used to balance the acidic or heavier plates that are served year round. Since there are almost an infinite combinations to make this delectable beverage the staples that are required are: wine, mixed fruit, a seltzer or soda if preferred, and a stronger liquor to bring out the flavor of the fruit (brandy is the normal choice). This particular recipe is great for a more tropical feel as the rum adds the warm sugary notes from the spices. As a reminder there is some down time, if you do make this be prepared to do this in steps. 

Ingredients:

one granny smith apple
one peach
one quarter grapefruit
one half lemon
one lime
one bottle inexpensive white wine (Rex-Goliath pinot grigio was the chosen bottle)
one cup spiced rum (Sailor Jerry is a great go to)
4 dashes Angostura bitters 

Directions:

1. In a large container pour in the wine. 
2. Core the apple and chop apple in to small chunks. Pit the peach and cut into tiny bites. Place contents into pitcher with wine. Macerate the peach to bring some of the flavor out of the fruit. Put in fridge for and hour to two so the flavors can meld, this can be done overnight as well. 
3. After sitting remove from fridge. 
4. Slice your grapefruit and and lemon. Cut them into wedges and add them to your mix. 
5. Pour your rum on top of the mix and stir in. 
6. Add 4 dashes of bitters to the mix and stir in. 
7. At this point it is ready to serve over ice, though if you would prefer it can sit again for another hour in the fridge to stay nice an chilled. 


makes 2 quarts: serves 6