Stat: what goes into the world's best sangria?

[Whateverist]

This will not be an esoteric, hypothetical conversation.  I need practical advice now.  I've got a bunch of my hortisexual friends coming over for an al fresco lunch of gazpacho and sangria.  Gazpacho I own.  Booze, not so much.

So here is what I'm doing.  I've been soaking a cup of rum and a half cup of cointreau in a bowl with sliced limes, lemons, orange, cloves and spearmint for a day.  I intend to add just the fruit infused booze to some red and rose wine tomorrow along with some fresh fruit - strawberries, blueberries, oranges and pineapple at the last minute tomorrow.  And I'll offer seltzer water and OJ for light weights like me who want to dilute that in order to remain lightweights.

So my questions to you are:

What am I doing wrong?

What could I do better?

What did I do right?

Looking for some coaching here from those in the know.

[Little lunch]

I barely drink alcohol anymore but I could go one of those drinks right now.
With orange juice. Sounds delicious.

May I suggest a small cheese platter.

[Jackalope]

Depends on whether you're using red or white.

With white, I like sliced citrus and juice with something to put some bubbles into it; soda water, Sprite etc will work according to your taste.

Come to think of it, I do something similar with red, though I'll throw in some pomegranate juice as well.

Taste as you go - easy there cowboy - and you'll do fine.

[brewer]

Her boyfriend, life partner or favorite toy.

For your sake I hope she is not a sloppy drunk.

[Thumpalumpacus]

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.

[Jackalope]

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.

Hmm, I've always used wine instead of brandy- perhaps I should try that.

[Thumpalumpacus]

I'd still use the wine, just add some brandy -- three or four shots for a 1/2-gallon pitcher.

[Gawdzilla Sama]

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.

Slivovitz, not brandy or rum.

[Jackalope]

Just have your guests shotgun tequila shots until the bottle is gone. They won't give a shit what's in the sangria.

[Thumpalumpacus]

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.

Slivovitz, not brandy or rum.

Never had that. But a sangria with Jerez brandy in it ... that was good stuff.

Not being a drinker any more, I won't take your advice, but if it works for you go with it.