This is a sophisticated and sweetly pleasing sangria. For a party, double the recipe and serve from a punch bowl for a festive flair. Once again, this sangria tastes better if you let it sit for 48 hours before serving. (Before adding 7 up and citrus. You can add the strawberries and cinnamon early if you wish.)
adapted from: 101 Sangrias and Pitcher Drinks
1 bottle Spanish red wine (rioja)
6 oz Hennessy VS cognac
6 oz Cointreau
6 oz freshly squeezed orange juice
4 oz simple syrup
1 broken cinnamon stick
1 lemon, cut into thin wedges
1 orange, cut into thin wedges
6 or 7 strawberries, sliced
7-Up, as needed
Place the wine, cognac, Cointreau, orange juice, and simple syrup in a large ceramic or glass pitcher and stir well. Cover and refrigerate overnight, or for 48 hours for best flavor.
When ready to serve add the cinnamon stick, lemon, orange, and strawberries. Place a few ice cubes in each glass, pour sangria, and top with a bit of 7-Up, stir gently, and serve.