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