Two Classic Sangrias
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Ingredients
- 1 bottle dry red wine
- 1 tablespoon sugar
- 1/4 cup brandy
- 1/4 cup Triple sec or another orange liqueur
- 1/4 cup freshly squeezed orange juice
- Sliced peaches, apples, oranges or berries, tossed with a squeeze of lemon juice
- Sparkling water, if desired
- 2 bottles dry Spanish red wine (they recommend garnacha)
- 1 bottle dry Spanish rosé (for a lighter body)
- 1 ounce orange liqueur (such as Triple Sec or Torres)
- 2 ounces brandy, preferably Spanish, such as Romate
- 1 tablespoon sugar, or more to taste
- 2 apples, cored and diced, for garnish (one red and one green for color)
- 2 oranges, cut into wedges, for garnish
- 12 ounces (1 can) orange soda (less sweet brands such as San Pellegrino aranciata)
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Preparation
Step 1
Mix the wine, sugar, brandy, liqueur, and orange juice in a large pitcher.
Step 2
Add fruit and let sit in the fridge until needed.
Step 3
Add sparkling water (if using) right before serving.
Step 4
Use a slotted spoon to help guests hold back the fruit while pouring their glasses, and spoon some on top if desired.
Step 5
In a large vessel, combine wines, liqueur, brandy, and sugar.
Step 6
Mix fruit and set aside.
Step 7
Right before serving, pour in soda.
Step 8
Fill glasses with ice, pour sangria over, and garnish with fruit.
Step 9
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Chef's notes
Susan Spungen recommends trying the classic sangria with white wine instead of red in the summer and adding peaches or berries.
The Pata Negra sangria is less sweet, mostly tasting of wine with some fizz, and it's recommended to 'knit' together overnight, adding fruit to each glass to serve.
