Sangria (Spanish: sangria; meaning "bloodletting") is a wine punch typical of Spain. It normally consists of:

A light, dry, young, acidic, unoaked, fruit forward red wine, usually from the province of Rioja in Spain and of the Tempranillo or Grenache varieties; other reds that work well include French wines such as Gamay or Beaujolais, and Italian wines such as Grignolino, Bardolino, Dolcetto, Freisa, or Lambrusco.

Chopped or sliced fruit (often orange, lemon, apple, peach, berries, pineapple; occasionally melon, grape, or mango).

A sweetener such as honey, sugar, simple syrup, orange juice, and/or fruit nectar.

A small amount of added brandy, triple sec, or other spirits.

The word sangria comes from the Spanish word sangre, which means blood. This is an appropriate name considering its colour.

This version is mine that I have been perfecting over the years. It comes with my personal guarantee to make your next function a success. Good health to you all.

INGREDIENTS:
1 bottle of Remy Martin VS Cognac

1 magnum and 1 x 750 ml of Pasqua Le Collezioni Montepulciano D'Abruzzo DOC

300ml Cointreau

4 litres of freshly squeezed orange juice

4 pineapples

3 oranges

10 lemons

5 limes

12 passion fruit

1 cup of white sugar

200g mint leaves

10 dashes of Peach Bitters

METHOD:
Peel, core and finely dice fresh pineapple. Cut orange, lemon and limes into thin semi circles. Add all to large punch bowl. Cut and scoop passion fruit. Add sugar and bitters. Pour over Remy Martin VS Cognac and Cointreau and leaves for 3 hours. Add orange juice, wine and mint leaves and stir well. Add large chunk of ice to chill. Stir again. Serve in tall glasses half filled with ice. Serves 20.

GARNISH:
A sprig of mint.