I turned twenty-one this past Wednesday, so now I am legally allowed to do what I’ve always wanted to do this summer for the Rutgers Review: cocktail recipes!
Here’s a recipe for the original jungle juice: sangria!
It’s better, because instead of mixing everclear and kool-aid in a garbage can, you’ll get to use delicious ingredients like wine and fresh fruit.
For this recipe, you will need:
-a 4 liter pitcher (because we’re serious about this shit)
-2 bottles of red wine
-2 cups of ginger ale
-2 cups pomegranate juice (or Sunny D)
-1.5 cups brandy
-2 oranges cut in eighths
-one mango, cubed
-one peach, cubed
-a few handfuls of raspberries
Steps:
1. Mix all ingredients together.
2. Let sit in your fridge overnight.
3. Invite your friends over for a delicious summer drink!
This recipe is easy and customizable. Use any of your favorite fruits if you don’t have these lying around. And feel free to use the cheapest wine you can find, because this recipe is so fruity and delicious you’d be hard pressed to distinguish between a $20 bottle and a $4 bottle.
Speaking of which, because I love you guys, I’m going to let you all in on a secret. The Rite Aid on Rt. 27 sells alcohol and in their many rows of wine, you can find a $4 bottle of wine made by the lovely people at Five Oaks Vinyards. I am a huge wino so I can attest that this stuff is great.*
Anyway, you should make this sangria and invite me over to drink it in your back yard.
*Five Oaks is not paying me to say this, this is straight from my heart. But if they would like to send me a free case of wine, I would be quite enthused.
Samantha Mitchell