This Spanish/Mexican concoction is perfect for a hot day by the ocean or pool. Fantastic with spicy food. This is a better recipe than any I’ve tried anywhere else, and I’ve tried a lot of Sangria. BTW, if you don’t have time to make the Sangria, buy bottles of Reál Sangria, which is a tasty ready-made substitute.
1 1/2 cups rum
1/2 cup sugar
1 thinly sliced orange
1 thinly sliced lemon
1 thinly sliced lime
1 bottle red wine (get the cheaper stuff, we like inexpensive Zinfandel)
1 cup freshly squeezed orange juice
Mix together the rum and sugar in a large pitcher, making sure the sugar dissolves. Add the sliced fruit and let sit for 2 to 6 hours in the refrigerator. The alcohol in the rum will become infused with the fruit flavors during this time. Right before serving, add the red wine and orange juice. Stir well and serve very cold. Ahhhhhhh!