Punch up your summer party with this intoxicating concoction

Those of us of a certain age remember some really horrid stuff called Yago Sangria.

I’m sure I just heard a collective “Ughhhh” from those of you recalling the mornings after. Yago was a headache in a bottle, but it was cheap, sweet and went down easy.

Poor us.

As I’ve aged my tastes have (thank the heavens) refined, and I’d prefer to have one really great glass of wine than a gallon of the cheap stuff (and the ensuing hangover).

But occasionally, especially in the hot summer, there’ll be a need for a fruity beverage to sip over a long period, like an afternoon party or barbeque.

My go-to is sangria.

Alcohol is considered a social lubricant, and after a couple of glasses of this stuff, you’ll talk to anyone about anything, and make a perfect stranger your new best friend.

Trust me. Like I said, it’s great for parties!

I’ve read that sangria in Spain is a touristy rip off. It may well be, as there are amazing Spanish wines that should be drank with reverence. (Drank, drunk? Not sure of my tense here, buy after a couple of glasses of my sangria you won’t care.)

But when you want cold and fruity, a little sweet but not cloying, and with a bit of oomph, sangria can fit the bill. So we’ll drink it here and not let the Spaniards know.

So what wine do I use in sangria? Garnacha — from Grenache grapes grown in Spain is my favorite. It generally has lower tannins, has rich red fruits, and has great acidity.

It can stand up to the juice and touch of sugar, and the more than a touch of brandy. And it’s reasonably priced, around $7 to $9 a bottle.

You don’t want to mix a $40 Rioja with OJ and fruit.

Sangria pairs well with most any food, in my humble opinion. It’s great at a barbeque or a clambake.

Drinkable and delicious, I hope you enjoy one of my favorite hot weather quaffs.

Sangria for a Crowd

4 Bottles Spanish Garnacha wine

1 ½ c. Brandy

3 ½ c. Orange Juice

2/3 c. brown sugar

3 oranges, rind on, washed and cut into small pieces

4 ripe peaches or nectarines, washed, stone removed and cut into pieces

2 c. grapes (red or green) washed, stemmed and frozen

Make a simple syrup with the brown sugar and ½ cup of the orange juice by heating them together and stirring until the sugar dissolves. Add the remaining cold orange juice to cool down the simple syrup.

In a large pitcher (or 2) mix the wine, brandy, and OJ-simple syrup mix. Stir to combine. Add the oranges and nectarines.

Chill until ready to serve, and it can be all day as the fruit just macerates and gets better.

Just before serving add the frozen grapes.

Serve over ice, adding some of the fruit to each glass.

This recipe can be halved or doubled depending on the size of the crowd.

And an added disclaimer; this sangria can cause bouts of attempts to speak Spanish, regardless of whether one knows the language or not.

Please stay away from bulls, red capes, and please keep the “Olés” and “Hasta la Vistas” to a minimum.

Deb Pepin Bullock is a SouthCoast native, author, traveler and foodie who lives in Fairhaven. Follow her blog at deborahdishes.com, on Facebook at Facebook.com/deborahwhodishes or on Twitter @deborahdishes.