Tabla Tart and Fruity Sangria


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Ingredients

  • 1 bottle (750 ml) dry red wine
  • 1/2 cup pineapple juice
  • 1/2 cup fresh orange juice
  • 1/3 cup dry white wine
  • 1/4 cup gin
  • 1/4 cup light rum
  • 1/4 cup Cointreau or Triple Sec
  • 1/4 cup brandy
  • 2 tablespoons superfine sugar
  • 2 cups assorted sliced fresh fruit, such as apples, oranges, plums, pineapple, grapes, and rhubarb

Instructions

  1. Combine all of the ingredients in a pitcher.
  2. Refrigerate for at least 1 day and for up to 2 days.
  3. Serve in tall glasses over ice.

Yield: about 2 quarts

Source: Recipe by Floyd Cardoz of Manhattan's Tabla - Food & Wine Magazine

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