Riesling Sangria with Lychees & Red Sangria -- 4th July Drinks

Although Spaniards and Portuguese have been drinking sangria for centuries, the brandy-spiked drink didn’t make an official appearance in the United States until 1964, at the World’s Fair in New York City.

 2............. 750-milliliter bottle fruity red wine , such as Merlot
 4 ............ ounces brandy 3 ounces Simple Syrup, (recipe below)
 1 ............ cup mixed chunks of seeded oranges, lemons and limes Ice

1.          In a pitcher, combine the red wine, brandy, Simple Syrup and fruit. Refrigerate until the drink is chilled and the flavors are blended, 4 to 8 hours. 2.         Serve the sangria in chilled, ice-filled wineglasses.
Simple Syrup:

Make ahead the syrup can be refrigerated in a glass jar for up to 1 month.
In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.

Riesling Sangria with Lychees

1 ..............orange
1 ..............cup raspberries, halved
1 ..............Asian pear—peeled, cored and thinly sliced
1/2 ...........cup dry sake
1/2 ...........cup bourbon
1/2 ............cup fresh lemon juice
1/2 ............cup triple sec
2 ...............tablespoons sugar
1...............20-ounce can lychees in syrup—lychees halved, syrup reserved
2...............750-milliliter bottles slightly off-dry Riesling, chilled Ice

1.            Using a knife, peel the orange, removing the bitter white pith. Working over a pitcher, cut in between the membranes to release the sections.
2.           Squeeze the juice from the membranes and discard the membranes.
3.          Add the raspberries, pear, sake, bourbon, lemon juice, triple sec, sugar and lychees with their syrup.
4.          Refrigerate for at least 1 hour. Stir in the Riesling and serve the sangria in ice-filled wineglasses.