Clay Carnes of West Palm Beach’s Cholo Soy Cocina prefers the fruity beverage to a frosty beer or a salt-rimmed margarita when entertaining at home. Photography by Jessie Preza

Like the great Jerry Jeff Walker, who sings “I love that Sangria wine, when I’m drinking with old friends of mine,” Clay Carnes of West Palm Beach’s Cholo Soy Cocina prefers the fruity beverage to a frosty beer or a salt-rimmed margarita when entertaining at home.

“There is nothing manly about sangria. But neither is being thirsty or needing to be refreshed. I love sangria just because it seems girly. So, if it’s there, I’m having some!”

Carnes grabs whatever he has around the house to transform straight vino into a more festive concoction but stays away from using too much chunky fruit. “No one eats it,” he says. “Slivers of citrus are much more inviting. And always top it with soda or something bubbly.”

Carnes suggests serving drinks from a pitcher or large container—it automatically ups the fun-factor. “It’s great making sangria socially,” he says. “You can pick and choose your wine—red, white or rosé, whatever works. Sangria bars should be a thing at parties!”

Citrus Splash Sangria

Serves 4

• 12 ounces Sauvignon Blanc
• freshly squeezed juice from two organic oranges
• 2 organic oranges, sliced into rounds
• 2 cans blood orange or prickly pear San Pellegrino soda

PREPARATION: Mix ingredients in a large pitcher with ice and orange slices, then pour into your favorite casual glassware. Drink with friends and enjoy a beautiful spring day or evening.