Sangria: delicious and refreshing 


A quick and easy way to enjoy Sangria with friends and family 

This cherished tipple hails from Andalusia, in Southern Spain, and was originally conceived as a way of serving dry red wine. Many recipes have been created since, but the tradition emerged in the mid- 18th century and became a popular drink among Spaniards. The cocktail came to serve as a symbolic representation of the “Sangre del Toro”, a central commemorative theme of many traditional Spanish festivals. 

However, some claim that its origin dates back further, to when Greeks and Romans used to charge their glasses with wine mixed with sugar and spices, a drink known as “Hippocras”—not dissimilar to Mulled wine, as it is known in the UK. Sangria gained international notoriety in 1964, at the World’s Fair in New York, when it was brought to the U.S. by Alberto Heras. 

Today, the drink is a global phenomenon and adheres to certain European regulations, such as not to exceed an alcohol content of 12%. If it does, by law, it isn’t Sangria. 

To make the ideal Sangria, the wine used should be fruity, dry, and slightly acidic with few tannins. We suggest a Rioja or a Tempranillo—either will capture the fresh and fruity essence of sangria. 


Ingredients – Preparation

1-Slice and dice your favourite traditional fruits. In general, apples, oranges and lemons work best. Cut into small pieces and make sure to leave the peel on. 

2- Mix everything in a serving bowl and add the wine. Stir until it gains consistency. If you wish, add a splash of your favourite brandy. 

3- Place the mix in the fridge for a few hours to let the flavours marry. 

4- Serve in individual glasses with ice and top up with sparkling water. If you wish to sweeten, add some lemonade. 

5- Toast and enjoy. This is a drink to be shared and is therefore made and served in a large jug. 


About Author

Economist, drinks specialist, founder of the House of Cachaça, and also runs IMC Drinks, a company that promotes the development of Brazilian drinks overseas.