It really is unfair to mention the wonderful Sangria I make without offering the recipe. Every time I make this Sangria, it goes in a flash and guest are crying for more. So make plenty, but make sure you let it marinate a day or two before you drink it. (This is a must do.) This recipe is designed for a large party but is easily cut in half for smaller groups.
2 – 750 ml bottles of Cold Duck
1 – 64 oz carton of Fruit Punch
1 – 2 ltr bottle of Giner Ale
2 – cups (appx 500 ml) of Mango Rum
Assorted very ripe sliced fruit or fruit pieces like strawberries, cherries, blueberries, oranges, lemons, limes, raspberries, peaches, plums, grapes, and apples. (Make sure you slice all of the fruit, even the small fruit like cherries and blueberries.)
Pour the liquids into a large punch bowl or several containers. If you plan to serve it in the punch bowl, simple add all the fruit, cover, and refrigerate for a minimum of 24 hours. If you wish to put the Sangria into pitchers, you will need a least 4 two-quart pitchers. (Possibly more depending on how much fruit you have.) Evenly divide the fruit into each pitcher, fill with Sangria, and refrigerate.
You can substitute regular rum or a different fruit flavored rum, if you want, but I have found that the mango rum tastes best. Most people probably won’t even know what cold duck is – I think it was popular in the 70’s – but it adds a nice touch of tartness to this sweet, summer drink.