Sangría is a delightful quaff for a warm, spring get-together. Served throughout Spain and Portugal, this alcoholic punch infuses bright, sunny fruit flavors into any convivial gathering. While variations seem endless, personal preferences—fruit, wine, brandy, soda, and such—prevail ultimately. Nevertheless, if you're seeking a superb springtime sangría suggestion, try the following refreshing recipe from my friend Darrin Siegfried:
- 2 bottles (750 ml) Bouchard Beaujolais Nouveau
- 4 ounces brandy, Port, or vodka, or to taste
- Juice of 1 lemon
- Juice of 1 orange
- ¼ cup superfine sugar, or more to taste
(NB Don't use confectioners' sugar—it contains cornstarch that will render the drink cloudy)
- 16 ounces seltzer or club soda
- Ice cubes
- Thin slices of lemon & orange, halved, with extra for garnish
- Fresh mint sprigs, for garnish
In a large pitcher, combine all of the ingredients except the garnishes; stir well. Serve in wine glasses (an attractive way to control portions!) and garnish with the fruit and mint.
Yield: Approximately 2 quarts.
Calories: Approximately 210 per 8-ounce serving.