Sangria, a famous Spanish wine-based drink, is a mixture of:

• 40-60% red wine
• 20-30% orange juice
• 20-30% club soda
• Orange and lemon (cut into small pieces)

The exact composition of the Sangría varies from place to place. It may also contain:

• brandy
• Chilled Curaçao or Triple Sec
• Grand Marnier
• Other fruit, cut in pieces (usually peaches, but also strawberries, kiwifruit, grapes, apples, or limes)
• Lemon juice
• Sugar

Preparation

Preparation is simple: first mix the drinks (wine, juice, soda water) in a jar or a larger container; then cut the desired fruits in either thin slices or small cubes, and add the fruit and the rest of desired ingredients to the mix.

When all the ingredients are mixed, let the mix rest for (at least) some minutes so the fruits macerate (see marination). This adds the taste of the fruits to the drink. In any case, sangría is always served chilled. Either add some ice cubes and let the drink rest at ambient temperature, or let the drink macerate in a refrigerator.

Ordering and serving

If in a bar, pub or restaurant, sangría is usually ordered not by glasses, but by 1-litre jars that are shared by the people at the table. The jar lid prevents the fruit pieces and the ice cubes from being served. This form of serving is also common in formal social gatherings where sangría is served.

Keep in mind that, while being a 'typical Spanish' drink, it is not served in every establishment in Spain. It can be ordered in most places in summer, or at any time in the southern and eastern parts of the country.

In informal social gatherings, sangría is served directly from the container it was prepared, by dipping the glass (usually cheap glasses made of plastic) into the container. Containers can be large glass bowls, small barrels, or even improvised cool boxes. Parties which include a paella often include sangría too.

External link

• How to drink from the porrón.