MAKING

1. Dump all your chopped fruit and all the wine into a large pitcher. Give it a healthy stir and schmush up some of the fruit to release their juice.

2. Cover and put in the fridge, preferably over night, but at the very least, 20 minutes. The longer you keep it in the fridge, the more chance the fruit has to get to know the wine = it tastes hella better!

3. When you’re ready to serve, pour some salt onto a plate. Then grab a lime wedge and run around the rim of a large glass. Put the rim of the glass into the salt and gently roll around until it’s coated with salt.

4. If you don’t like salt, you can omit this step, but just like with a margarita, it really adds a nice flavor and great contrast to the fruity-ness. Continue with the rest of your glasses. Set aside.

5. Next, one Sangria at at time, fill a cocktail shaker half full of ice, then a shot of rum (substitute vodka, tequila, brandy, even cognac - just not all of the above, Dude!), then a couple splashes of lemon-lime soda and finally your Sangria wine, minus the fruit.

SERVING

7. Give it a vigorous shake, then pour into your glass. Garnish with some marinated fruit.

Dude Food Tip: Don’t pour the rum or soda into the pitcher, for two reasons: Some may not want their Sangrias so strong (of course they probably aren’t real dudes) and the soda will quickly go flat. Assemble the Sangria as described above and you can’t go wrong. Well, unless you spill it all over yourself and ruin those white Bermuda shorts you just bought.

Dude Food Note: The amount of fruit will vary depending on its size. Do your best, Bro.

Dude Food Note Part Deux: This recipe can easily be doubled, tripled or as Sean typically makes: 5 Gallons in ginormous glass container. You’ll need about 4 gallons of wine (try mixing varietals) and a ton of fruit. It’s a crowd-pleaser, Dudes!