Chilled red wine meets brandy, orange liqueur, orange juice and a touch of sugar, while chopped fruit left to steep turns the whole thing deep, ruby and jammy. Poured over ice from a pitcher, it drinks soft, fruity and low in proof, with a bright citrus edge, a splash of soda if you like, and room for whatever fruit is in season.
Garnish: Orange Wheel
built · Wine Glass · On the Rocks
build
Combine red wine, brandy, triple sec, orange juice, and simple syrup in a pitcher or large wine glass.
stir
Stir to combine and dissolve the sweetener; chill (traditionally macerated with the fruit for several hours).
add
Fill the glass with cubed ice.
top
Top with a splash of soda water if a lighter, sparkling version is desired.
garnish
Garnish with an orange slice and macerated seasonal fruit (apple, pear, berries, citrus).
No single inventor stands behind sangria; it grew out of Iberian tradition, and its ancestry is traced to a spiced-wine lemonade drunk in the medieval Kingdom of León. The word, which plays on the Spanish for blood, dates to the 18th century and is related to the sangaree, an older single-glass drink of sweetened fortified wine and nutmeg that remains a separate thing. Americans took to the punch after it was served at the 1964 New York World's Fair, and EU Regulation 251/2014 now reserves the name for Spain and Portugal.