TABLA TART AND FRUITY SANGRIA

Tabla Tart and Fruity Sangria

Source: Recipe by Floyd Cardoz of Manhattan's Tabla - Food & Wine Magazine

1 bottle (750 ml) dry red wine
1/2 cup pineapple juice
1/2 cup fresh orange juice
1/3 cup dry white wine
1/4 cup gin
1/4 cup light rum
1/4 cup Cointreau or Triple Sec
1/4 cup brandy
2 tablespoons superfine sugar
2 cups assorted sliced fresh fruit, such as apples, oranges,
    plums, pineapple, grapes, and rhubarb

Combine all of the ingredients in a pitcher. Refrigerate for at least 1 day and for up to 2 days.

Serve in tall glasses over ice.

Makes about 2 quarts.