Fresh fruit and wine make a happy marriage in Sangria. Sangria recipes vary widely but the key elements – a wine you enjoy, your favorite fruits, a touch of sugar, a bit of liqueur, and a finish of fizz – are all you need. From there, it’s up to you how you finish it up.
This wine punch may have a Spanish name, but people have been making red wine punches throughout Europe for hundreds of years before sangria came on the scene. A version called Claret Cup was a staple at parties in many social circles (this consisted of red wine, lemon, sugar, and carbonated water). American reportedly didn’t get a good taste of sangria until it was introduced at the 1964 World’s Fair in New York City. Since then, this cold, fruity creation has become a popular party staple. Not only is it a refreshing drink but it is also a great make-ahead option to get you out from behind the bar and socializing with your guests.
Although we think of sangria as a light red wine drink, sangria blanca is made with white or sparkling wine. And beyond recipes, you can play with sangria mixes, adding in liqueurs and sodas to make personalized creations.
Sangria is great on its own, of course, but it also pairs well with a range of food from Brie to Manchego cheeses, to prosciutto-wrapped cantaloupe, shrimp, and fish. A glass of the refreshing creating is also a nice accompaniment to chicken and even spicy meatballs.
- Mary Subialka for DRINKS Magazine
1 750 ml bottle red wine
1 orange, sliced into wedges
1 lemon, sliced into wedges
1 lime, sliced into wedges
2 ounces brandy, triple sec, or other liqueur
2 to 4 tablespoons of sugar
2 cups ginger ale, club soda, seltzer OR tonic.
Pour wine into a pitcher or large bowl. Squeeze juice from wedges and add the fruit to the wine. Mix in the liquor/liqueur of your choice, stir in sugar, chill for several hours or overnight so the flavors meld. Add carbonated beverage before serving.
Find this, and other recipes in the Summer DRINKS Magazine, available now at Surdyk’s.