Wine & spirits: Sí, sí sangria!

Hot pink
Replace the white wine with a bright pink one. Ideal are the cool-climate rosés from the rapidly expanding wine regions of British Columbia, Ontario and Nova Scotia. Mediterranean offerings from France, Portugal and Spain abound in wine shops at this time of year. Opt for the youngest vintages available. A single drop of pure vanilla extract added to the pitcher provides a wild aromatic nuance. You can also substitute small pineapple cubes or mango slices for the nectarine. For the finishing touch, toss a few raspberries into each ice-filled glass.

Classic red
Since the beginning of time, man's primal attempts to turn wild grapes into Château Mouton Roths child have been softened by the discovery that you can add good things to bad wine and make it reasonably palatable. So start with a rustic red without too much provenance. Mix in orange juice and sugar to taste. Add some orange and lemon slices with the skin on for a hint of pithy bitterness. Stiffen the blend lightly with a flavoury shot of triple sec or another orange-flavoured liqueur and let it stand for several hours in the fridge. Stir in club soda and ice cubes, and serve in ice-filled stemware garnished with a citrus slice. Olé!

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