I'll be making my first sangria to serve on 7/21: some recipes call for Triple Sec and/or Cointreau, but I won't get those if my bottle of PAMA (pomegranate liqueur) would be ok. And whatever booze I add to the bottle of cheap Spanish red wine and fruit, how much should I add? Any strong feelings about club soda, ginger ale, etc? Lastly, can I make it on Sunday night and chill until Monday night, or does that do something weird to the alcohol kick? I've already read about how authentic it is or isn't in Spain on these boards, you can skip that, just trying to make something delicious and refreshing for our very nice cat sitter who likes sangria, to put things in perspective. Thanks for your help!