watermelon sangria.

Here’s what I can tell you about this sangria: It’s dangerous.

I’m going with dangerous in a good way. I consider any specialty cocktail that has you and your guests dancing on the couches in the middle of the day to be a great thing, in fact. I suppose it could be dangerous in a bad sense, if you consider how your head feels the next day.

I’ve also discovered as I’m writing this that I’m somewhat obsessed with sangria.

I think I love it because it wears so many hats, and is so adaptable to any type of meal or food. Think about it: Red sangria is so perfect in the winter – and the summer, now that I think about it. Just switch the fruits up according to what’s in season. White sangria, on the other hand, is most suitable for summer or spring – but, there are so many other variations you can do. You’ve seen my peach version, my classic white version – just the other day I toyed with the idea of doing an Italian version with Campari but held off, on the notion that you all might think I have some kind of a problem, an addiction to this stuff.

I just can’t help myself. It’s delicious. It’s cool and sweetly refreshing, beloved by dinner party guests, gorgeous to look at, and pairs well with any theme or menu. It’s the perfect specialty cocktail.

{The liquor-soaked fruit’s not so bad either}

Watermelon Sangria

Adapted from Food & Wine

• 2 cups puréed watermelon, finely strained
• 2 bottles Pinot Grigio or other fruity white wine
• 1 cup vodka
• 1/2 cup orange liqueur
• 1 cup simple syrup
• Melon balls

Add ingredients to a large pitcher. Chill for several hours, if possible, to allow the flavors to marry.

Makes 1 large pitcher, or approximately 8-10 servings.