You may be asking yourself; who is David Carney and why should I give a fuck what his sangria recipe tastes like? The answer is because the recipe Carney offers up has been tested by thousands, had hundreds of dollars of research put into it, and has been made by so many different hands with great results that it is almost foolproof. Simply head to the market and grab the following ingredients and like Marley says, stir it up.

Carney’s a good guy from the midwest with a quick smile and a quick wit. New to the southern Californian area, he already has installed himself behind a bar and is making  some great drinks. Our personal favorite of Carney’s is called a Black Opal, but for ease, summer day relevance and crowd pleasing, the Sangria recipe is hard to beat.

Sangria:

This recipe will make enough sangria four about four to six drinks. If more or less is desired, just shift measurements accordingly.

16 oz. Cabernet (Any decent one will do.)

4 oz. Riesling (Again, any one you would drink on its own is great, and Cava may be substituted if desired.)

2 oz. Mango juice

2 oz. Passion juice

2  oz. Cranberry juice

2  oz. Simple Syrup (Equal parts sugar and water heated and stirred until mixed. Let cool.)

Add sliced Apples, Pears, Pineapples and Oranges to the pitcher and stir. Top with one ounce of soda before serving.

The Black Opal

1/2 oz. Vodka

1/2 oz. White Rum

1/2 oz. Tequila

1/2 oz. Gin

1/2 oz. Chambord

2 oz. Sweet & Sour

2 oz. Sprite or 7 Up

This recipe might look familiar, and it should. It’s all the things that make up the classic Adios Motherfucker, but with simply Chambord replacing Blue Curacao. No one said you had to reinvent the wheel. Sometimes just a slight tweak on the original can create a pretty melody. Just ask Amy Winehouse.