You might be a bit shocked to know that despite sangria’s popularity in the United States, it wasn’t actually introduced stateside until the 1964 World Fair held in New York City. But once people started to hear about this classic Spanish beverage, it’s popularity spread like wildfire.
Two types of sangria originated in Spain during the settlement of the region around 2000 years ago by the Roman Empire. One version was a red wine sangria, often flavored with tree-bearing fruit. The other traditional sangria was more popular along the Spanish coastline and consisted of white wine mixed with nectarines.
The British can be credited for first adding brandy (circa 1700s) to the list of common ingredients used in recipes today. Brandy is a great way to balance out the brightness of the fruit and wine. Higher amounts of fruit juice can be added for those who prefer a sweeter sangria. The recipe below is a classic that’s sure to please. Enjoy.
Traditional Sangria Recipe
PREP TIME
10 minutes
REST TIME
1-3 days
SERVINGS
5 glasses
INGREDIENTS
- fruity red wine, 3/4 of 750ml bottle
- 6 ounces brandy
- 6 ounces triple sec orange liqueur
- 6-10 ounces of orange juice
- 1 apple, diced into 1/2 inch chunks
- 1 orange, diced into 1/2 inch chunks
- orange wheel garnish, optional
DIRECTIONS
1. Place diced apples and oranges into a 60+ ounce container.
2. Add the wine, triple sec, brandy and orange juice and thoroughly stir.
3. If possible, refrigerate and store the sangria overnight to allow fruit to soak up flavor
4. Fill rocks glasses with ice and top with sangria
5. Garnish with a fruit wedge or wheel, if desired
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