Sangria is made by combining wine with chopped fruit, fruit juice and an array of other possible ingredients. Deliciously refreshing and infinitely versatile, it’s a fabulous party cocktail for fall (or anytime, really!)
A Little Sangria History
Sangria (Spanish: sangría), pronounced san-gree-uh, is a cocktail of Spanish origin, which derives its name from the Spanish word for blood (sangre) in reference to the cocktail’s color. According to this article in Vinepair, the concept of a wine mixed with other ingredients to make a beverage dates back to the ancient Greeks and Romans, who combined their wine with sugar, spices and other ingredients to make a drink they called hippocras. It was during the Roman Empire that the Romans brought this custom to Andalusia (Spanish: Andalucía) and laid down the foundations for the classic Spanish sangria we know today.
Classic Spanish Sangria
Over time Spanish sangria evolved from a simple, light red wine mixed with oranges, lemon juice and sugar, and served as a punch, to a cocktail with a “classic formula” of red wine mixed with fresh citrus fruit, brandy for warmth and depth and served chilled with a splash of club soda. Hellmich, Mittie. The Ultimate Bar Book. San Francisco: Chronicle Books, 2006. Today the classic Sangria recipe shares the world’s stage with many modern variations, including versions made with white and rosé wines, different fruits, liqueurs, spices, and the list goes on. In the recipe that follows, we’ve adapted the classic sangria formula by adding Cointreau, a French orange liquor, and cinnamon spices to give it an autumn feel.
Recipe for Classic Spanish Red Wine Sangria for Fall
Serves 8 to 10
2 bottles of fruity red wine, preferably Garnacha
½ cup Spanish brandy (or Cognac)
½ cup Cointreau
¼ cup fresh lemon juice
1 cup fresh orange juice
1 tablespoon simple syrup, plus more to taste
2 Granny Smith apples, cored and diced into 1-inch cubes
2 oranges, sliced into ½ inch wheels and then quartered
1 cinnamon stick
Ice, preferably large cocktail ice cubes (optional)
Sparkling water or club soda
In a large pitcher, add the wine, brandy, Cointreau, lemon juice, orange juice and 1 tablespoon of simple syrup, and stir to combine. Add the apples, oranges and cinnamon stick, and stir to combine. Cover and refrigerate for at least 4 hours. Prior to serving, add additional simple syrup to taste (optional) and stir. Serve chilled in wine glasses and top with a splash of sparkling water or club soda. If a colder beverage is desired, serve over ice (preferably large cocktail ice cubes).
