Story by: Anna McGauley Stockton
Whether you’re hosting a party in the blistering heat of the warmer months, or the cooler, crisp air of autumn and winter, there are few drinks as versatile or as pleasing as sangria. This cocktail offers a little something for everyone and can be tailored to each occasion and preference — an attribute that has kept this drink flowing for thousands of years.
While many assume sangria has its roots in Spain, they might be surprised to find out that the basis of the cocktail dates back well before the Spanish adopted it. Well over 2000 years ago, the Romans decided that people maybe wouldn’t notice the terribly tasting wine and bacteria-laden drinking water if they loaded it down with fruits, herbs, and spices. And as it turns out… it worked! This concoction, called hippocras, rapidly gained in popularity across Europe because, after all, who wants to drink contaminated water when you can have a little fun and drink contaminated wine! In the 18th century, the Spanish embraced the drink, and sangria was born. Named for the word sangre, which is Spanish for blood, thanks to the dark red color of the punch. The cocktail became incredibly popular in Spain and the Caribbean. The Americans lived a sad, sangria-less life until the drink was served at the Pavillon of Spain at the 1964 New York World’s Fair. After its debut, sangria became wildly popular in the U.S. and enjoyed by people from all backgrounds.
Since the birth of sangria, it has proven to be a drink that can evolve and fit into many tastes and styles. From the classic wine-based original to liquor-based sangria styles to a sparkling, light sangria, this versatile concoction truly can be adapted for any taste without losing its roots.
White Sangria
- ½ cup apricot brandy
- ¼ cup peach schnapps
- 750 ml white wine (1 bottle)
- 2 oranges sliced
- 2 limes sliced
- 2 peaches pitted & sliced
- 1 ½ cups halved fresh strawberries
- club soda prosecco or ginger ale, as needed
Combine brandy, peach schnapps, and fruit.
Add white wine. Stir and refrigerate for up to 4 hours.
Add fruit from the jug to the bottom of a glass.
Fill ¾ with sangria. Top off with club soda or prosecco or ginger ale if you prefer a sweeter sangria.
Red Sangria
- 1/2 medium apple (cored, skin on, chopped into small pieces)
- 1/2 medium orange (rind on, sliced into small pieces, large seeds removed – plus more for garnish)
- 3-4 Tbsp brown sugar (or 3 tbsp cane sugar)
- 3/4 cup orange juice – plus more to taste
- 1/3 cup brandy – plus more to taste
- 750 ml bottle dry Spanish red wine*
- ~1 cup Ice to chill
Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
Add orange juice and brandy and muddle again to combine for 30 seconds.
Add red wine and stir to incorporate, then taste and adjust flavor as needed. Stir to combine. Add ice and stir once more to chill.
Serve and garnish with orange segments (optional). Store leftovers covered in the refrigerator for up to 48 hours.
Pink Sangria
- 1 bottle rosé wine
- ½ cup vodka
- ½ cup lemon juice
- 2 tablespoons granulated sugar (optional)
- 1 cup strawberries, sliced
- 1 cup raspberries
- 1 blood orange, sliced
- 2 tablespoons fresh mint
- 2 cups soda, sprite, club soda, seltzer (whatever you prefer)
Add sliced strawberries, raspberries, orange slices, and mint to a large pitcher.
Add wine, vodka, lemon juice, and sugar and stir to combine.
Refrigerate for at least 2 hours (or overnight) to allow fruit to infuse the sangria.
Add soda immediately before serving. Serve over ice and ladle some of the fruit into each glass.
