As I look around for (red wine) sangria recipes, I'm finding that they almost invariably include brandy, triple sec, or another liquors--commonly a combination.
Is this traditional? Would this be what a restaurant would generally serve, or would a restaurant make something centered on just wine and fruit?
For various reasons, I want to make something that's tasty (less on the sweet side), but easy on the alcohol content.
Updated 1 year ago | 3
Updated 7 months ago | 9
Updated 11 months ago | 9
Updated 2 years ago | 44
Updated 2 years ago | 3