Sangria – The Forgotten Drink
Oct, 30, 2007
Sangria has its roots in Spain and was first introduced to the United States during the 1964 World Fair. The word Sangria comes from the Spanish word Sangre, which means blood. Traditionally Sangria is a mixture of wine, being red or white, with fruit, fruit juices, and spices. Sangria is best served cold or even with ice.
There are as many recipes for Sangria as there are citizens in Spain. Each batch you make will probably be different from the last, which makes preparing Sangria an event of itself every time. Once you have concocted your batch of Sangria it is best to let it set for a day or two or five. This lets the flavors meld and the fruit to absorb liquid in trade for their own flavors. You can also make a White Sangria, using White Wine instead of Red Wine.
Here is a general base recipe for Sangria
- 2 Bottles of Red Wine, Rioja being preferred as it is a Spanish Wine
- 12 Ounces of Orange Juice, Simply Orange is my preferred brand
- 6 Ounces of Simple Syrup
- 4 Ounces of Grand Marnier
- 4 Ounces of Lemon Juice
- 2 Oranges. peeled, quartered
- 2 Bananas sliced
- 10 Strawberries sliced
* Combine the ingredients and let sit in a refrigerator between 1 and 3 days.
A list of Optional Ingredients
- Cinnamon Stick
- Nutmeg
- Champagne
- Sprite
- Cognac
- Sugar
- Brown Sugar
- Vodka
- Mango Juice
- Honey
- Apples
- Lemons
Mix and match to your hearts desire, each batch will have its own personality.
Additional Resources
- Why Ordering Sangria in Spain is a Bad Idea
- Sangria Recipes
- More Sangria Recipes
- Sangria: Fun and Festive Recipes – Amazon Book
- Libbey 7 Piece Sangria Set – Amazon
Posted in At the Bar, World Cuisine |
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