Serves 6 to 8
When I was growing up, my nickname was Ishi Bubbles, given to me because my cheeks were (and are!) so big. Now, Stephen calls me Ishiboo, and refers to this drink—which I make for party nights, taco nights, or just nights when I want to dance around the kitchen to great music—as Ishiboo’s Sangria. I love that you can make it ahead so there’s no stressing when you want to entertain guests.
½ cup packed brown sugar
½ cup water
1 apple, cored and sliced
1 orange, sliced and seeds removed
1 (750ml) bottle of your favorite Spanish red wine (I like a Rioja or Tempranillo)
2 ounces Grand Marnier
2 ounces apple brandy
3 ounces fresh orange juice
Orange slices, for garnish (optional)
In a saucepan over medium heat, combine the sugar, water, apple slices, and orange slices and heat, stirring, until the sugar dissolves.
Pour the syrup into a large pitcher and add the wine, Grand Marnier, apple brandy, and orange juice. Stir to mix, then refrigerate until cold. The sangria can be made up to 1 day in advance.
To serve, pour the sangria into ice-filled glasses and garnish each with half an orange slice, if you like.