I am going against form and trying to be as organized as possible for a dinner party I am throwing on Saturday. One of the things I am serving is sangria. The close-out sale ($2/bottle) of sangria-worthy red wine at the local liquor store has got me making the stuff nearly every weekend now!
My question is ... How far in advance can I make it?
Can I make it tonight (Thursday) with the wine, fruit, sugar, brandy/grand marnier and then refrigerate and add the sparkling water on Saturday?
I am assuming that this would be ok, but I dont want it to taste old or tired or overmacerated or in any way B-A-D.
I have always made it the morning of a get-together and it has always been great tasting.
ANY ADVICE IS MUCH APPRECIATED!!