By Dylan Rodgers | August 5, 2011

Photo: The Culinary Geek

Since it’s still scorching outside, why not take a little time to cool off and relax with a tiny umbrella and an 8 oz. vacation in a glass.  Sangria is a proven remedy to long days at work and too much time in the city.  Plus drinking red wine in moderation promotes good cholesterol and protects against arterial damaging.

For those of you looking for sangria that steps beyond simple and teeters on ‘complex’, here is a killer summer sangria recipe.  You may find yourself instantly transported to a mental hammock on the beaches somewhere in the Caribbean of Cognition.

*Note that this recipe is for a 64 oz pitcher.  Also don’t be afraid to go on the cheap side with your wine selection.  Good Sangria doesn’t depend on expensive taste.

  • 1 bottle of Pinot Grigio or Soave white wine, 750ml
  • 8 oz semi-dry red wine, a Burgundy for instance
  • 4 1/2 oz white rum or spiced rum
  • 8 oz simple syrup, i.e. sugar water or honey water
  • 1 can of a fruit spritzer or ginger ale
  • half of an orange
  • half of a peach
  • 3 to 4 strawberries
  • 6 to 9 mint leaves


1. Slice all the fruit into pieces that will easily fit in a wine glass and drop 'em in.
2. Add the mint leaves.
3. Pour in the half bottle of red wine.
4. Add the rum, the mead, and the spritzer.
5. Fill up the rest of the pitcher with the white wine.
6. Stir the Sangria.

To Serve:

Generally Sangria is served in a large wine glass complete with fruit pieces and ice. Place the fruit in the glass first. Use a spoon to hold the rest of the fruit in the pitcher back while you fill the glass about 3/4 of the way full. Lastly add some ice on top and enjoy!

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