Sunshine Sangria

The Hadassah Everyday Cookbook, p. 209

2 oranges, sliced into half-moons

1 lemon, sliced into rounds or half-moons

1 lime, sliced into rounds or half-moons

1 ½ cups light rum (or to taste)

½ cup sugar

1 cup orange juice

1 bottle dry red wine (e.g., Merlot or Cabernet Sauvignon)

Shoutout to With the Wind for this delicious dry red.

Place orange, lemon and lime slices in a large pitcher. Inn a medium bowl, whisk together rum and sugar until sugar is mostly dissolved; add to pitcher. Pour orange juice and red wine into pitcher, stir with a wooden spoon and adjust sweetness to taste. 

What the recipe forgets to mention is that you should take a generous swig from the bottle for yourself before you dump the rest of it in the pitcher. 

Let sangria sit for at least 30 minutes before serving to allow flavors to mingle.

Serenity.

 My Rating: 4/5: "It's a beautiful drink, that's for sure. I thought it would taste really citrusy, for obvious reasons, but mostly what you taste is the wine. (This is, of course, not a big deal if you use a nice wine.) I think what the citrus mostly does is cut the taste of the rumm to make this a nice, drinkable cocktail. I'll let you handle the advantages and disadvantages of not tasting the rum on your own."