Photo courtesy of Gourmet Magazine

Guess I’m feeling a bit “Mad Men” this afternoon, since I couldn’t wait to post this delicious-sounding recipe for sangria, courtesy of Gourmet Magazine 1964.  I love the specificity of the recipe (20 ice cubes?  Would 21 ruin it?)  and the reference to “ordinary” wine.

I’m definitely whipping this up to try over the weekend.  Meanwhile, wishing everyone two great days of drinking anything BUT ordinary wines.

Red Sangria:
In a large pitcher put 1/ 2 pound strawberries, washed and halved, 2 ripe peaches, peeled and cut into small pieces, 2 bananas, peeled and sliced, the juice and rind of 1 lemon, 1 1/2 tablespoons sugar, and 3/4 teaspoon cinnamon. Add 2 bottles ordinary red wine and stir the mixture thoroughly, mashing the fruit slightly. Let the sangria stand at room temperature for at least 1 hour. Just before serving, add about 20 ice cubes and stir the mixture briskly until it is ice cold.