So, a funny thing happened to me on the way to this recipe. You see, when The Sriracha Cookbook first came out, a mention of Sriracha Sangria somehow got on the press release, though I swear I’d never brought up such a concoction. Ever. But lo and behold, it seemed as though everyone was mentioning it: “Ooh! I can’t wait to try it!” and the like. The only problem was that it didn’t exist. But now, in a delectable display of supply and demand, I give you my rockin’ recipe for Sriracha sangria, with the wonderful addition of everyone’s favorite summertime treat: watermelon. It’s procrastination in a glass.

• 8 cups cubed seedless watermelon
• 1 (750 mL) bottle dry unoaked white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup Calvados, light rum, or brandy
• 1/4 cup sugar
• 3 tablespoons Sriracha
• 2 limes, thinly sliced
• 12 fluid ounces natural ginger ale (such as Reed’s Original Ginger Brew)
• Ice cubes, for serving
• Fresh mint sprigs, for garnish

In a blender, puree 6 cups of the watermelon. Strain into a large pitcher. Add the wine, Calvados, sugar, Sriracha, lime slices, and remaining 2 cups of watermelon. Cover and refrigerate for at least 2 hours. (This can be made up to 2 days in advance.)

When ready to serve, give the mixture a healthy stir, then pour in the ginger ale. Put a few ice cubes in each glass, then fill with the sangria, making sure to get some lime and watermelon goodies in everyone’s cup. Garnish with a sprig of mint and serve immediately.