The fruit of your labor. This picture was quite literally taken on Andrew's grandmother's porch on Cape Cod. Sangria tends to pair especially well with porches, summer afternoons, family and close friends.

We've made no secret of our love for sangria, the (usually) red wine cocktail that hails from Spain but has become incredibly popular in the United States. It's our favorite summer drink, one that we look for everywhere we go. Today we're sharing our rather easy recipe. It's a bit of a departure from "tradition", but we've found that it works very well... and is a major crowd pleaser summer day after summer day. We've refined over years. Enjoy!

Mix as many bottles of red wine as you like into a pitcher or some other container. We recommend Garnacha from Spain in the $6 to $12 per bottle range (these should not be difficult for you to find). Tempranillo also works, but we find that Garnacha's big fruit characteristics work a bit better. There is no reason to spend a lot of money on wine you are about to turn into sangria. Using the "Viña Borgia" -- a Spanish red very commonly available in the United States -- from a box will net you the equivalent of four bottles at a great price!

For each one bottle of chilled red wine you mix, throw in:

1/2 lime (squeeze it in, then drop the remains in)
1 orange (same as with the lime)
1/2 to 1 can Diet Ginger Ale (we are Canada Dry fans)
2 shots pomegranate liqueur
1/2 bag frozen mixed berries

Let this mixture steep in the fridge anywhere from an hour to a day. The longer you let it work, the more integrated the flavors will become. Be careful letting it sit more than a day, though, because the citrus peel / rind can make the whole thing a little bitter after too long. An hour will give you a nice result in a pinch, though.

Fill some basic rocks glasses with ice, and pour over. Add an orange slice for added flair, though we must admin that we're usually so content sipping the stuff that flair is the furthest thing from our minds!