It’s getting pretty hard to believe these days, but summer is, in fact, on the way – and so the time is almost ripe to be thinking about sangria. While it is true that this drink is often treated by many bars as a simple afterthought (not to mention an easy way to use up leftover wine), you probably should think twice before just throwing together a sweet, wine-based concoction that is sure to earn your establishment a reputation as “that place we went to that one time that made me have the worst hangover of my entire life.” While a lot of different ingredients can go into a batch of sangria, quality does, on some level, count – and any batch that’s just packed with cheap liquor and lots of sugar is bound to be a recipe for a painful next day.

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