The Heathman Restaurant and Bar’s Jeff Groh serves up successful sangria
1 bottle vinho verde (Aliança is a good producer)
2 cups pitted and halved cherries
3 oz simple syrup
1.5 oz Grand Marnier
2 oz maraschino cherry liqueur
3 oz cognac
1/2 bottle Brachetto d’Acqui (a lightly sparkling red wine from the southern districts of the Italian Piedmont; Banfi is a good producer)
(1) Mix all ingredients except Brachetto and chill for 1 hour—this is the sangria base.
(2) Fill wine glasses with ice and add sangria base until 2 fingers from the top of the glass.
(3) Top with the Brachetto d’Acqui and garnish with a mint sprig.