Description

This cocktail originated in the 18th century in Spain and was red in color but other kinds are now popular too. It's simple to make and is wonderful to serve to a large gathering.

Ingredients

• 750 mL bottle red blend wine (merlot, cabernet, or pinot noir would work)
• 1 Pink Lady apple, cored and chopped (or Gala or Fuji)
• 1 orange, quartered and sliced (Cara Cara orange, naval orange or any sweet orange)
• 1/4 c. orange liqueur (Triple Sec, Gran Marnier, Cointreau)
• 1/4 c. apple juice
• ice
• 350 mL Prosecco (or dry sparkling wine, sparkling water or sparkling apple cider)

Steps

1. In a glass pitcher, combine red wine, fruit, orange liqueur and apple juice. Refrigerate for at least 1 hour, but 6 hours is recommended.
2. To serve, pour sangria and a scoop of fruit into an ice-filled glass leaving room to float the bubbles. Top with about 2 ounces prosecco, depending on the size of your glass.
3. Pour sangria in a tall glass with ice and a bit of the fruit, leaving room to pour 2 oz. of Prosecco. Garnish with fruit, if desired.