Thursday, June 20, 2019


Sangria is a classic wine punch that is enjoyable in warm summer months. It seems fitting that the Spanish with their hotter climate would have invented this drink as a way to enjoy a cold and refreshing glass of red wine with citrus juices and liquors. 

Now Sangria has evolved into many variations involving berries, white wine and even gin, but the basic recipe remains relatively unchanged. It is wine, orange spirit, sugar, juice and, in most cases, strong spirits.

For my recipe I used Campo Viejo Rioja (a real Spanish red) for authenticity, Asbach Uralt, a German brandy that doesn't taste like cognac, and Cointreau for the orange liqueur.

This is the recipe found in the Berk NY Bartender's guide, and it still holds up as an awesome sangria for porch drinks in the summer afternoon.
  • 2 bottles of dry red wine (Campo Viejo Rioja used)
  • 4 oz. triple sec (Cointreau used)
  • 3 oz. brandy (Asbach Uralt used)
  • 3 oz. orange juice
  • 2 oz. lemon juice
  • 2 oz. lime juice
  • 4 oz. sugar syrup
  • lemon, orange, and lime slices
Combine all ingredients in a large punch bowl and stir to combine. Chill for at least an hour before serving (but keeping in the refrigerator over night is even better). Before serving, add a large cake of ice. 

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