East Coast Grill Sangria

One of the most popular summer drinks at the East Coast Grill, this is a pretty straightforward version of the super-refreshing Spanish drink combining red wine and fruit, with some triple sec and brandy to deepen the flavor and add a little bit more of a kick. Bring a pitcher of this out to sip while you’re grilling, and you and your guests are all going to be very happy.

Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.

East Coast Grill Sangria

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    Ingredients

    Plenty of ice cubes 4 oz (120 ml) brandy
    1 bottle (750 ml) dry red wine such as Beaujolais, Chianti, or Pinot Noir 1/4 cup granulated sugar
    Juice of 2 oranges (about 1 cup) 1 orange (unpeeled), sliced into thin rounds, rounds cut in half
    4 oz (120 ml) triple sec 8 oz (240 ml) club soda

    directions

    Total:
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    • 1

      Fill a large pitcher halfway with ice, then pour in the wine, orange juice, triple sec, brandy, and sugar. Add the orange slices and stir until the sugar dissolves and the mixture is very cold.

    • 2

      Pour the sangria into glasses, top each drink with a splash of soda, and serve.

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