– 1/2 cupGranGala Triple Orange Liqueur
– 1 (750 ML) Bottle of Red Wine
– 1/3 cup Stock 84’ VSOP Brandy®
– 1 Orange Sliced Into Rounds
– 1 Pear or Apple Cored and Cut
Into Thin Wedges
– 1/4 Cup White Sugar
– 2 Bay Leaves
(For White Sangria, Substitute White Wine for Red, and Peaches for Pears or Apples)
Cut the orange in half. Using a vegetable peeler, cut off the thin outer peel of orange half, avoiding the bitter pith. Slice the other half of the orange and use for garnish. In a bowl, use a spoon to mash the sugar into the orange peel so the sugar absorbs the oils. Stir in all remaining ingredients. Cover and chill for 8-24 hours. Remove the orange peel and bay leaves. Serve Sangria in a pitcher garnished with reserved orange slices and fruits. Add 3-4 ice cubes to each glass. Serves 6.
