SANGRIA

SANGRIA

1/5 dry pink wine
1 ripe peach
6 slices lemon
1/2 ounce cognac
1 ounce triple sec
1 ounce maraschino liqueur
1 tablespoon sugar
1 full orange
6 ounces chilled club soda

1. Pour wine into a glass pitcher.
2. Include peeled and sliced peach and lemon slices.
3. Incorporate cognac, triple sec, maraschino liqueur, and sugar.
4. Stir to dissolve sugar.
5. Cautiously stage the orange within the pitcher. (Look at less than.)
6. Permit blend marinate at house temperature for at minimum amount 1 hour.
7. Increase soda and 1 tray of ice cubes to pitcher.
8. Stir.
9. Pour into wine goblets.