Mayte's Spanish Sangria
Submitted by: Myte Diaz, Director, Office of General Services 1 bottle of red wine (nothing too fancy) 1 cup cranberry juice 1 cup Vermouth Rosso 3/4 cup rum (white or gold) 1–2 cinnamon sticks 1/3 cup Grand Marnier 2–3 cups chilled Coke, Sprite, or 7UP Classic fruits 1 peach (thinly sliced) 1 orange cubed 1 lemon or lime cubed Optional 2 tablespoons sugar sliced strawberries blueberries Boil 1–2 cinnamon sticks in 1 cup of water and boil down to approximately half a cup. If you like extra sweet beverages add a couple of tablespoons of sugar while the water is still warm to fully dissolve the sugar. Once cool, mix all liquids together minus the soda (leave this step for just before serving). Add fruits. Let it sit for 2–4 hours to release the fruit flavors. Cover well and refrigerate if preparing the night before. Once ready to serve, pour sangria over ice, make sure to get some fruit in your glass, add chilled soda to add fizz to the drink, adjust alcohol to taste.