So around our college campus in Hyde Park, New York, there’s this saying Thirsty Thursdays. It’s probably the reason half the student population is useless on Fridays. And while my nickname is “yes, Mom” with the younger generation in my class, I am not to be counted out for a good time. To be completely boastful, my sangria rocks.
My theory: Wine and fruit are nice. Wine and fruit and brandy are nicer. Wine and fruit and brandy and a touch of bubbles are the nicest.
The ratio of brandy to wine is a completely personal preference, but a good starting point is a half of a cup for one bottle of wine. And once you mix the wine with all of its friends, let them mingle for a few hours in the refrigerator while you get nice and thirsty. Thursday, or any other day of the week. So take that youngsters, “yes, Mom” just concocted you under the table.
To serve, pour into wine glasses or brandy snifters, top with a splash of sparkling wine and garnish with citrus slices.
- 1 bottle dry white wine, Sauvignon Blanc or Pinot Grigio recommended
- ½ cup brandy
- ¼ cup granulated sugar
- 1 white peach
- ½ orange, sliced thin and into half moons, then wedges
- 1 lime, sliced into half moons
- Sparkling wine or citrus-flavored seltzer water, optional
- In a small saucepan over high heat, bring brandy and sugar to a boil. Immediately remove and cool. Stir together brandy syrup, wine and fruit in a pitcher. Refrigerate for at least four hours.