I'd replace the rum with a good Jerez brandy like Carlos III, or a French brandy. That's how I learnt making them in Spain. I'd also ditch the cloves -- I'm not big on that taste, and I'd think it'd make your batch smoky rather than refreshing. I could be wrong about that.
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Current time: July 4, 2025, 4:50 am
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Stat: what goes into the world's best sangria?
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