My first memories of Sangria stem from 1. being in Spain and, sadly, not being old enough to drink it and 2. serving a bottled version when I hosted one of my best friends’ bachelorette parties that tasted like bitter Juicy Juice. I liked it back then, but that’s before I realized what was up with food. With the rise of Tapas in the restaurant world, this Spanish cocktail is becoming more and more popular.

Sangria is delicious. A wine cocktail? Yes, please. I feel like whenever I taste it, though, it’s overly sweet, it doesn’t have that tang that I want, and has sloppy, mushy, fruit that bob around the top of it unnecessarily. Not pretty.

When I researched recipes, they all had way too many components that I don’t usually have on hand, and they seemed to potentially drown out that quintessential lovely Sangria flavor. When too many flavors compete with each other, you are left with a not so good taste in your mouth. And this is a drink that’s great to serve to guests, or to yourself and a loved one, but something that you’d possibly wanna whip up on a whim. It should be simple, and it is, if you have the right recipe.

This is the perfect drink to serve at a get together if you are entertaining and on a budget because super cheap wine is totally acceptable, even warranted. And you really only need citrus fruit, not an entire cornucopia of peaches, apples, grapes, pineapple, etc. like we’ve always been thinking we do for this libation. Another wonderful thing about it is that it can be made in the morning, or night before, in large batches so you don’t have to worry about it the day you’re serving. It gets even better the longer it chills.

So sit back, relax,  and pretend like it’s summer. This drink makes it feel like it still is.

White Sangria

Adapted from Cook’s Illustrated

Serves about 4

Notes: It’s best to use a dry white wine here such as Chardonnay, Pinot Grigio, or a Spanish Albarino. Using a Moscato, Riesling, or Sauvignon Blanc could potentially make it overly sweet. The longer it sits, the smoother it will taste so a full day of rest is best. At a minimum, let it sit for 2 hours. You can also make a Red Sangria using this recipe, substituting a fruity mellow red wine such as Merlot or Pinot Noir for the white wine, and doubling the triple sec amount to 1/4 cup. It can also be easily doubled, or tripled without sacrificing taste. The berries are entirely optional, but I like throwing some in at the end for the look of it, the fact that they can double as ice cubes, and to have a little something to snack on when you’re done drinking.

Ingredients

2 large oranges, 1 cut into 1/4-inch-thick slices, 1 juiced

1 large lemon , cut into 1/4-inch-thick slices

1/4 cup sugar

2 tablespoons Triple Sec

1 (750-ml.) bottle fruity white wine (medium-bodied), chilled

1 cup frozen raspberries or berries of your choice, optional, or ice cubes if not using berries

Directions

Add orange and lemon slices and sugar to large pitcher; mash gently with wooden spoon until sugar dissolves and fruit releases some juice but is not completely crushed, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2 and up to 8 hours.

Right before serving, add raspberries or ice cubes and stir briskly to redistribute settled fruit and pulp; serve immediately.