[tag]Sangria[/tag] is a [tag]wine punch[/tag] which originated here in [tag]Spain[/tag]. The name Sangria comes from the Spanish ’sangre’ which means blood, which is a reference to the deep red colour of the drink.

Tourists love to try Sangria when they visit Spain, imagining it to be a local custom, but the truth is it is sold to far more tourists than Spaniards!

I have worked in numerous [tag]discoteques[/tag], [tag]bars[/tag] and [tag]restaurants[/tag] here in Spain, and each establishment is likely to have a slightly different recipe. However, I always found when I introduced the following recipe to bar owners they were more than happy to make it their ‘[tag]Special House Sangria[/tag]’ due to the repeat custom it bought and the requests for the ’secret recipe’ from tourists- so I think it is fair to say this really is the [tag]Best Sangria Recipe[/Tag].

 

Sangria Recipe

You will need a one litre jug (pitcher) half filled with ice cubes.

Add half a sliced orange and half a sliced lemon.

Add a shot of white rum, a shot of brandy and a shot of cointreau or triple sec.

Add red wine until the jug is about 70% full.

Fill up with an equal mix of fanta lemon and orange, and finally add a dash of grenadine.

Note: Some people think using a good red wine as opposed to a cheap plonk will make a better sangria, but personally I don’t think it makes the slightest difference to the overall taste due to the sweeter ingredients overriding the taste of the wine.

 

 

 

This entry was posted on Wednesday, June 6th, 2007 at 11:31 pm and is filed under Drink Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.