I am SO not ready to say good-bye to summer. And to prove it, I’m mixing up a batch of one of my favourite summer beverages: authentic Spanish Sangria.
Authentic Spanish Sangria: A Taste of Spain
Sure, you can buy Sangria in a bottle or blend a pre-made mix with some Club Soda, but there is something innately satisfying about making this classic Spanish summertime beverage from scratch.
When I want the true taste of Spain, I go to the only person I know who will give it to me straight-up: my dad. This recipe has been in our family for as long as I can remember. The measurements are all loosey-goosey, as is my dad’s way, but you can adjust to taste.
I would love for you to try this and tell me what you think. Quick! Before summer is gone!
Angel's Explosive Authentic Spanish Sangria
I’m throwing all recipe etiquette out the window and mixing up my Imperial with my Metric measurements. Hope it doesn’t confuse you. 😉
- 4 oz Brandy ((the cheap stuff works fine))
- 3 oz Triple Sec or Cointreau ((again, cheap will do))
- 4-5 oz Sweet Red Vermouth ((yup, cheap))
- 1 litre 7Up or similar
- 2-3 sticks cinnamon
- granulated sugar, to taste
- 2 cups orange, lemon, apple, peaches, etc. (sliced or chopped)
- 8 ice cubes
- 8 slices orange or lemon, for garnish
- Combine first six ingredients in a large pitcher, adding sugar a little at a time until desired sweetness is achieved.
- Add chopped fruit and chill.
- Just before serving, add ice cubes and stir gently to ensure Sangria is good and chilled.
- Pour the best, most authentic Spanish sangria you’ve ever made into wine glasses (make sure each gets a healthy portion of fruit!) and add slice of lemon and/or orange to rim of glass for garnish.
Initially, I didn’t specify number of servings because, really, it depends on the weather (sun + heat = double batch) and how much you drink. It could serve two or it could serve six; it all depends on how generous your pour. The key to enjoying an authentic Spanish Sangria is to share it with friends and serve with tapas, of course. 😉