Sangria? Sangria. Sangria!
Per Liana’s instructions, I made some Sangria for a get together at Deb’s house yesterday. Good times, good times! Quick recipe below:
Two bottles dry red wine (nothing too tannic, merlot works well - I used a cabernet sauvignon, will write winery later)
2 D’anjou pears
2 Fuji apples
1 16oz. can of lychees (with 3/4 of syrup reserved)
Slices from 2 oranges, lemons and lime
3 cups Orange juice
1 can organic black cherry seltzer
4 splashes of bourbon (traditionally brandy)
As you can see above, I cut the apples and pears into semi-uniform chunks (perfect cubes look kinda… excuse the pun - square) and sliced the citrus in very thin slices. I poured all of the liquid in and reserved the splashes of the bourbon (I believe we used Basil Hayden, smooth smooth bourbon) right before we served it.
I also made beef empanadas as a quick “make & assemble last minute” meal to go with the sangria… but that recipe will come when I run through it a few more times to perfect it. All I can say is that FRIED > BAKED. ALWAYS. Hee hee.
YAY Sangria! 
~Spec