Prep 10 mins
Cook 0 mins
- 1 -2 teaspoon Texas Pete® Hotter Hot Sauce
- 2 lemons, large
- 2 limes, large
- 2 oranges, large
- 3⁄4 cup granulated sugar
- 1 (750 ml) bottlemalbec wine
- 1⁄3 cup brandy
- 1⁄3 cup triple sec
- 1 quart club soda, ice cold
- Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. You may get a small amount of the white pith from the peels but there is no need to discard or remove it. You should end up with about 1 cup of peeled citrus zest.
- Squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. Add the granulated sugar. Bring the mixture to a boil and immediately remove from heat. Allow the citrus simple syrup steep for 30 minutes. After steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill.
- While the simple syrup is chilling prepare the red wine base. Pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup. Mix well.
- Add 1 teaspoon of Texas Pete® Hotter Hot Sauce to the sangria base and mix well. This is the time to taste it and see if it is spicy enough for your liking. Add up to 1 more teaspoon if you like it spicier. Keep the sangria base and the club soda separate and ice cold until you are ready to serve.
- Serve the sangria chilled in a 2 oz. shot glass. Mix 2 parts sangria base to 1 part club soda and serve immediately.