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SANGRIA (adapted from a recipe in Gourmet Magazine, 1971) Slice I lemon, I lime and I orange. Put slices in a large pitcher. Add 4 ounces brandy mixed with ¼ cup superfine sugar. Let stand at room temperature for one hour. Add 1 bottle dry, red wine and 2 tablespoons lemon juice. Stir thoroughly and let stand at room temperature for at least I hour. Just before serving, add ice cubes and fill the pitcher with soda water. Stir briskly until it is very cold and serve it in chilled glass. Sangria from Spain...