Here’s a recipe by Joe Ferguson, the beverage and event coordinator at the Memphis Botanic Gardens. Ferguson’s sangria is offered on Wednesday and Thursday nights as part of the new tapas menu at Fratelli’s.
To 1.5 liter, bottle of Merlot, Cabernet, or Shiraz, add the following:
6 oranges, quartered and hand squeezed
4 limes, quartered and hand squeezed
2 lemons, quartered and hand squeezed
All fruit is thrown into wine after extracting juices. Then add:
1 ounce of triple sec
3 ounces of cherry juice
8 ounces peach pieces in light syrup
Cover and refrigerate overnight, marinating the fruits.
Use a 12-oz stem glass filled with ice, add 5 ounces of sangria, top with a splash of club soda, and garnish with a skewer of bing cherry, peach, lime, orange, and lemon