The Best Spanish Sangria
James Moore

 

The Best Spanish Sangria

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Sangria makes a perfect summer drink when entertaining, because you can make large batches ahead of time. But, honestly, it's usually not my first choice for a quaff -- unless I'm in Spain, where sangria always tastes better.

This recipe is based on one passed along by Gonzalo Duarte Silva, general manager at Le Meridien Barcelona. The hotel served his sangria during a wonderful cooking event I attended where Chef Eugeni Cortés demonstrated how to prepare a traditional paella. I've added a few enhancements.

Be sure to choose an inexpensive Spanish Rioja, I like to use Campo Viejo Rioja Crianza, but a fruity Merlot will work as well. Be sure to allow time for the flavors to blend, it really does get better as it sits.

The Best Spanish Sangria

Serves 12-16.

4 large juice oranges, washed; two orange sliced; remaining oranges juiced

2 large lemons, washed and sliced

1/2 cup granulated Superfine sugar

1/2 cup Cointreau or Triple Sec

1/2 cup brandy

1 apple, sliced thin

1 small handful of red grapes

2 bottles inexpensive Spanish red wine, chilled

1 liter bottle of seltzer or orange soda (like Orangina)

Add sliced oranges, lemons and sugar to large container; mash gently with wooden spoon until fruit releases some juice but is not totally crushed and the sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, brandy, apple slices, grapes and wine; cover and refrigerate for at least 2 and up to 8 hours. When ready to serve stir in seltzer (or orange soda) and serve with ice and fruit.

Sangria Recipe, Spanish Cuisine

 

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The Best Spanish Sangria

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