Sangria
ClassicRed wine, brandy, and fruit, steeped until the glass tastes like the whole pitcher.
Juicy and fruit-forward, with the wine's light tannin still present underneath macerated orange and apple. Brandy and triple sec add warmth and a citrus lift, and the soda water keeps the finish bright rather than heavy.
Ingredients
- 5 oz Red Wine
- 0.5 oz Brandy
- 0.5 oz Triple Sec
- 1 oz Orange Juice
- 1 Orange Sliced
- 1 Apple Sliced
- Soda Water to top
- Orange wheel · optional garnish
- apple slice · optional garnish
Method
- 1
Combine the red wine, brandy, triple sec, and orange juice in a glass or small pitcher with the sliced orange and apple.
- 2
Stir and let it sit for a few minutes so the fruit starts to release its juice — longer if you can spare it.
- 3
Fill a wine glass with cubed ice and pour the mixture over, fruit and all.
- 4
Top with a splash of soda water for lift and garnish with an orange wheel and an apple slice.
The Story
Wine steeped with fruit and spice goes back to the Romans, who cut acidic, sometimes rough wine with whatever sweetened and stretched it. The word itself — from the Spanish *sangre*, blood, for the wine's color — points to Spain and Portugal, where a pitcher of fruit-steeped wine became a fixture of communal, outdoor drinking. It crossed into wide American awareness at the Spanish Pavilion of the 1964 New York World's Fair, and the pitcher-for-the-table format has stayed exactly what makes it work: nobody pours a single glass of Sangria.
Recipe card
The whole recipe in one shareable image.
