Dubonnet Sangria

• 1 orange cut into wedges, plus 1 orange sliced into half wheels
• 1 lemon cut into quarters, plus 1 lemon thinly sliced
• 2 ounces Cognac
• 2 tablespoons sugar, plus more to taste
• 1 (750-milliliter) bottle Dubonnet rouge
• 6 dashes Angostura bitters (optional)
• 2 cups cold sparkling water

1. In a large bowl, combine the orange wedges, lemon quarters, Cognac, and 2 tablespoons sugar. Using a muddler or a wooden spoon, press down on the fruit mixture until the juice is released and the sugar is dissolved. Add the Dubonnet and stir to combine. Strain the mixture into a large pitcher and discard the fruit. Add the orange half wheels, lemon slices, and bitters, if using. Stir gently to combine then cover and refrigerate for at least 2 hours and up to 4 hours. When ready to serve, add the sparkling water, then carefully fill the pitcher with ice and stir to combine. Taste and add additional sugar, 1 tablespoon at a time, if necessary.

orange, lemon, cognac, sugar, bitters, cold sparkling water

Taken from www.epicurious.com/recipes/food/views/dubonnet-sangria-51102220 (may not work)