Dubonnet Sangria

Name: Dubonnet Sangria
Yield: 4 servings
Ingredients: 1 1 orange cut into wedges, plus 1 orange sliced into half wheels; 1 1 lemon cut into quarters, plus 1 lemon thinly sliced; 1 2 ounces Cognac; 1 2 tablespoons sugar, plus more to taste; 1 1 (750-milliliter) bottle Dubonnet rouge; 1 6 dashes Angostura bitters (optional); 1 2 cups cold sparkling water

From the kitchen of Carly

Dubonnet's rich, bittersweet character meets fresh citrus in this elegant sangria. Muddled orange and lemon release their juice, while Cognac adds depth. Chill it for hours, then top with sparkling water for a sophisticated, refreshing drink that tastes expensive but feels entirely approachable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 orange cut into wedges, plus 1 orange sliced into half wheels
11 lemon cut into quarters, plus 1 lemon thinly sliced
12 ounces Cognac
12 tablespoons sugar, plus more to taste
11 (750-milliliter) bottle Dubonnet rouge
16 dashes Angostura bitters (optional)
12 cups cold sparkling water

Instructions

In a large bowl, combine the orange wedges, lemon quarters, Cognac, and 2 tablespoons sugar. Using a muddler or a wooden spoon, press down on the fruit mixture until the juice is released and the sugar is dissolved. Add the Dubonnet and stir to combine. Strain the mixture into a large pitcher and discard the fruit. Add the orange half wheels, lemon slices, and bitters, if using. Stir gently to combine then cover and refrigerate for at least 2 hours and up to 4 hours. When ready to serve, add the sparkling water, then carefully fill the pitcher with ice and stir to combine. Taste and add additional sugar, 1 tablespoon at a time, if necessary.