Sangria, for Jessica

One of the things I miss most about Toledo is my monthly Bunco night. This picture was taken last August. As you can see, I have a lot more hair (I'm in the middle, top row). What you can't see is that I'm gigantically pregnant with Max. Bunco is awesome, because it's an excuse to get together with good friends. We eat, we talk, and there are always cocktails (not while pregnant, alas).

One of our favorite drinks to serve is Sangria. I served it at a Tapas-themed Bunco that I hosted, and it became one of our favorites. Jessica (the cute one second from the left in the top row - but they're all cute, aren't they??) just emailed me and asked for the recipe. I'm bummed that I won't get to drink it with her, but I'm sharing the recipe anyway. I'm giving like that.

Favorite Sangria
(from a 1983 issue of Gourmet, found via epicurious.com)

2 bottles chilled, dry red wine
1 cup cognac
1/2 cup Triple Sec or Cointreau
1/3 cup superfine sugar (often found at the liquor store)
1 orange, sliced thinly
1 lemon, sliced thinly
2 cups chilled seltzer

In a bowl, (you need a giant bowl - I often use a giant pitcher instead) combine the booze and the sugar. Stir until the sugar is dissolved. Add citrus slices and chill for an hour. Transfer to a punch bowl (if you roll like that - I usually just keep it in the pitcher - after two drinks everyone will be too drunk to care how fancy you are), stir in the seltzer and add a block of ice or some ice cubes.