Sangria Serrano recipe

courtesy of Cocina Cubana Club (please join) / Pascual Perez and chef Sonia Martinez
 

1 large bottle burgundy
1/2 bottle light rum (small bottle)
4 shots Cointreau
6 shots vodka
4 shots Grand Marnier
1 liter seltzer
1 pineapple, sliced
4 tart apples, Granny Smith, sliced
6 oranges, sliced
1 qt apple or pineapple juice
1 qt orange juice
2 limes, sliced
sugar to taste

Preparation:

Slice fruit and place on bottom of large container/bucket (with attachable lid). Add juice. Add alcohol and sugar. Just before serving add ice and seltzer. Keep refrigerated and covered.

Best when made a day or two in advance.

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Instructions on How to make an authentic Cuban sangria serrano recipe / receta / recetas.