Sangria
Stir ∙ 3 min ∙ 9.5% ABV ∙
Sangria is a Spanish red wine punch with brandy, orange curaçao, orange and lemon juice, and sugar and cinnamon syrups, topped with soda.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir the first 7 ingredients with ice: Spanish brandy 15 mlOrange curaçao liqueur 15 mlRed wine 90 mlOrange juice 30 mlLemon juice 10 mlSugar syrup 5 mlCinnamon syrup 5 ml
- Strain into the ice-filled glass
- Top with Soda water
- Garnish with strawberries, orange slices, lemon slices and mint sprigs
Tips
- Slice the strawberries, orange, and lemon thin and drop them in right before serving so the fruit stays fresh rather than waterlogged.
- Pick a dry, fruity red over an oaky one; with the cinnamon syrup and citrus, an oaky wine makes the drink taste muddy.
History
Sangria's name comes from the Spanish sangre (Portuguese sangue), or "blood," a reference to the deep red color of the wine at its base; the term for the drink is traceable to the 18th century. According to some accounts, its roots go further back to the Kingdom of León in the Middle Ages, where a precursor called Leonese lemonade combined wine with oranges, lemons, sugar, and spices. It was part of a broader European habit of cutting wine with fruit and sweeteners that also produced hippocras and English claret cup. The sangria cocktail proper is documented from at least the early 19th century in Spain and Portugal.
A related but distinct drink, sangaree, likely originated in the Caribbean and was carried to colonial America, where it was common before largely dying out by the early 20th century. Sangria itself was reintroduced to the United States as an iced drink by Hispanic Americans and Spanish restaurants by the late 1940s, then gained wider popularity through the 1964 New York World's Fair. Under European Union regulation adopted in 2014, the name sangria is legally reserved for wine punch produced in Spain or Portugal.
FAQ
How do you make a sangria cocktail?
Stir the red wine, Spanish brandy, orange curaçao, orange juice, lemon juice, sugar syrup, and cinnamon syrup with ice, then strain into an ice-filled wine glass. Top with soda water and garnish with strawberries, orange and lemon slices, and mint sprigs.
What ingredients are in sangria?
Red wine (90 ml), Spanish brandy and orange curaçao (15 ml each), orange juice (30 ml) and lemon juice (10 ml). It is sweetened with 5 ml each of sugar and cinnamon syrup and topped with 20 ml soda water.
What alcohol is best for sangria?
A dry, fruity red wine, not an oaky one: with the cinnamon and citrus, oak tastes muddy. Spanish brandy adds depth and orange curaçao adds orange sweetness.
Is sangria very alcoholic?
No, this sangria comes in at about 9.5% ABV, which is lighter than most spirit-based cocktails. The soda water top and generous ice dilute it further, making it a lower-strength, easy-drinking punch.
What is the secret to a good sangria?
Chill the wine mix thoroughly by stirring it with ice before the soda goes in, so it stays crisp rather than watery. Slice the fruit thin and add it just before serving, so it stays fresh rather than waterlogged.
What are the common mistakes when making sangria?
Stirring the soda water in with the rest instead of topping it at the end, which flattens the fizz.
What fruit is best in sangria?
Strawberries, orange slices, and lemon slices are the fruits used in this sangria, along with mint sprigs for aroma.
