Drinks : Avery Island Sangria

• 1 (750-ml) bottle red Rioja wine
  
• 3 oranges, cut in half
  
• 2 lemons, cut in half
  
• 1 lime, cut in half
  
• 4 cups sugar
  
• 2 teaspoons ground cinnamon
  
• 2 teaspoons TABASCO® brand Habanero Sauce
  

• Ice
  
• 1 shot Sangria Mix
  
• 1/2 shot brandy
  
• 1/2 shot Cointreau
  
• 1/2 cup red Rioja wine
  
• 1slice lemon
  
• 1 slice orange, halved
  

To make sangria mix, combine wine, fruit, and sugar in a medium saucepan over high heat; bring just to a simmer, reduce heat to low, and simmer 15 minutes.

Remove from heat and strain immediately, pressing fruit with a large spoon to remove juice. Whisk in cinnamon until blended and set aside to cool. Stir in TABASCO^® Habanero Sauce. Pour into a 1-quart pitcher and chill.

For each serving of sangria, fill a 12-ounce glass with ice and add sangria mix, brandy, Cointreau, and wine. Place shaker cup over top and shake to mix thoroughly. Garnish with orange lemon slices.

Recipe By: Chef Jason R Gronlund, TABASCO^® brands