750 ml cheap merlot (I'm partial to Vendage or Yellow Tail)
Carton of orange juice (pulp free for me)
~5 seconds worth of bourbon (pour freely, not a trickle)
~3 seconds worth of triple sec (pour freely, not a trickle)
~2 tsp sugar
1 orange, sliced (don't peel it)
1 Granny Smith apple, sliced (kind of thin, so it soaks up the sangria)
- Mix the OJ and merlot first. I used to do a 50/50 mix, but now it's more like 70(merlot)/30(OJ). Depends on how potent you want it to be. You might want to reserve a little of the merlot so you can adjust the flavor, if necessary (see step 4)
- Add the bourbon, triple sec, and sugar. Clearly this is not an exact science and again depends on preference.
- Stir well.
- Before adding the fruit, have a taste. If it's too juicy, add some more merlot. If it's too winey, add some more OJ. If you don't get a good whiff of bourbon, add some more bourbon. If it's not sweet enough, add some more sugar and/or triple sec.
- Repeat step 4 as needed.
- Add the fruit.
- Refrigerate at least 2 hours to let the fruit soak in and serve (don't worry about keeping it refrigerated while serving, it's pretty good at room temperature and after a glass no one will notice anyway)
- At the end of the pitcher, you will be left with a messload of alcohol-soaked fruit. And eating it will be the equivalent of drinking another glass, so I'm just warning you.