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Tabla’s Tart and Fruity Sangria
© William Meppem

Tabla's Tart and Fruity Sangria

  • SERVINGS: MAKES ABOUT 2 QUARTS
  • MAKE-AHEAD
  1. 1 bottle (750 ml) dry red wine
  2. 1/2 cup pineapple juice
  3. 1/2 cup fresh orange juice
  4. 1/3 cup dry white wine
  5. 1/4 cup gin
  6. 1/4 cup light rum
  7. 1/4 cup Cointreau or Triple Sec
  8. 1/4 cup brandy
  9. 2 tablespoons superfine sugar
  10. 2 cups assorted sliced fresh fruit, such as apples, oranges, plums, pineapple and grapes, and rhubarb
  1. Combine all of the ingredients in a pitcher. Refrigerate for at least 1 day and for up to 2 days. Serve in tall glasses over ice.
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