Better ingredients, better technique, better results

For a large crowd:

2 magnums Dry Rose Wine (we like La Vieille Ferme, which is a Rhone, but Malbec Rose also works)
1 cup brandy
1 Navel Orange
1 lime
1/2 lb Fresh Bing Cherries
1/2 cup dark rum
1/2 cup Agave Nector

Stem and Pit the cherries. I recommend wearing rubber gloves and an apron for this. Cherry juice stains very badly. Slice the cherries in half.
Sort through them a couple of times to make sure you have gotten all the pits. Put the cherries in the container you are going to mix or serve in.
Slice the Orange and the lime and put it in the container. Pour in the wine, then the rum and Agave, and stir.
Ideally, this should sit for about an hour, but mostly we can't wait.
Serve over ice.

Update on Wednesday, November 16, 2011 at 3:24PM by

Margot

I just got a request from a reader for a recipe for a red and white sangria for a holiday party. What a great idea? This cherry sangria would look (and taste) gorgeous. And I usually find cherries in the grocery store during the holiday season (out of season, I know, but it's once a year), and I make red-fruit salad for my Christmas Day Brunch (Quiche Sans Lorraine).

For a white sangria, I would substitue a fruity white wine, like a pinot grigio, and maybe use green grapes, instead of the cherries. Salud!!

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