Yesterday I whipped up (for the second time) a batch of Emeril’s white sangria.  I was low on fruit, so I skipped it altogether with no ill effect.  And I doubled the recipe since we’re a thirsty bunch.  Here’s the recipe, which I think would be perfect drinking while watching this week’s Home Run Derby or All Star Game.  (Go Papi, Gonzo, Josh, Jacoby and Yoooouuuk!)  And be sure to keep kickin’ it up a notch!

White Sangria:

• 2 (750-ml) bottles white Spanish wine, such as Albarino (Galacia), Viura (Rioja), Verdejo (Rueda), or Sauvignon Blanc
• 1/2 cup Spanish brandy
• 1/4 cup Spanish orange liqueur
• 1 cup pear juice
• 1/2 cup superfine sugar
• 1/2 cup sliced pear
• 2 apricots, pit removed and sliced into thin wedges
• 2 peaches, pit removed and sliced into thin wedges
• 1/2 pound seedless white grapes
• 1 (750-ml) bottle Prosecco, chilled

Combine the wine, brandy, orange liqueur, pear juice, and sugar in a large pitcher and stir until the sugar has dissolved. Add the fruit and stir well to combine. Cover and refrigerate until well chilled, about 2 hours.