Texas Pete® Hotter Hot Sangria

1. 1

   Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. You may get a small amount of the white pith from the peels but there is no need to discard or remove it. You should end up with about 1 cup of peeled citrus zest.

2. 2

   Squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. Add the granulated sugar. Bring the mixture to a boil and immediately remove from heat. Allow the citrus simple syrup steep for 30 minutes. After steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill.

3. 3

   While the simple syrup is chilling prepare the red wine base. Pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup. Mix well.

* Per serving · 4 servings · Values may vary.