This Sangria recipe comes from a Spaniard from Majorca who was a friend of my wife's. It's great with any Q or grilled food. Have made it on several occassions and it's always been a hit.

As a courtesy to this friend who has since passed away, it's become tradition to toast Jaime with the first glass. Enjoy!

Ingredients:
• 2 gallons of red table wine (not the really good stuff, but don't use the really cheap stuff either)
• 1 & 1/2 cups Brandy
• 2/3 cup Triple Sec
• 2 bottles of Champagne
• Apples (slices)
• Oranges (slices)
• Limes
• Pineapple chunks
• Banana slices
• (any other fruit that sounds good to you)
• Sugar

The day before serving:
In a large non-reactive container (my brother in law once used a clean (or so he says) diaper pail)
• Mix the Red Wine, Brandy, Triple Sec and all the fruit except the bananas.
• Add just enough sugar to take the bite out of the mixture. The fruit will add some additional sweetness overnight.

Four hours before serving:
• Add the bananas
• Add more sugar to taste if necessary (I generally don't add any)

Moments before serving:
• Add the champagne.

Wow, this sounds awesome and completely authentic.

That sounds really good - a lot like the sangria recipe the wife and I make. We will often add light rum or gin as well.

Lately we've taken to making a quick and lighter sangrai:

1 bottle (750 ml) dry red spanish wine
2 cups of club soda
2 cups of freshly squeezed orange juice
1 orange sliced
1 lime sliced.

It's really tasty and don't have quite the same kick - so on a hot day you can drink lots of it on ice.

Dave