This is definitely a sangria with some zing. Give it a try on a hot summer afternoon.
1 bottle of Zinfandel or Syrah
2 cups Vernor’s ginger ale
1/4 cup simple syrup
2 lemons cut into wedges
1 orange cut into wedges
2 limes cut into wedges
1 ruby red grapefruit, segmented
1 oz good gin
Make sure that all ingredients are well chilled before combining if you plan to serve this right away, if making ahain chill the wine and fruit mixture and add very cold ginger ale just prior to serving.
Add wine, simple syrup and gin to a large pitcher and mix gently. Keep in mind that you will be adding ice, so choose a pitcher that is large enough. Give each lime, orange and lemon wedge a quick squeeze into the mixture before adding to the container. Add grapefruit segments and stir. If time allows, store the sangria in the refrigerator for a few hours before moving to the next step. If time does not allow, this sangria will still be delicious, but the extra time will make eating the fruit much more fun. Immediately before serving add ice cold Vernor’s ginger ale and cup or so of ice and stir.
Do not substitute another ginger ale because the unique taste of the Vernor’s is what ties all of the flavors together, from the oakiness of the wine to the forest qualities of the gin as well as the astringency of the grapefruit. If you really dislike gin, try using rum instead, but gin works much better.