This perfect summer beverage has gotten a bad reputation from Spanish tourist traps and high school parties. In truth, sangria is a nuanced cocktail, as grown up as you want to make it, depending on the quality of the ingredients. Start with a decent red wine, go easy on the sugar, and instead balance sweetness with fruit and spices.

Yield: Serves 12

In a large bowl or jug, empty the two bottles of wine, and whisk in the sugar. Add the cinnamon stick. Peel the lemons and pierce the peels with the cloves before adding to the wine. Slice the lemons, blood orange, and peaches and add to the wine as well. Cover and leave in a cool place to macerate for at least two hours.

When sangria base is chilled, add the limonata and mix well. Serve with big ice cubes on any hot afternoon.