• 1 bottle red wine ( I like a Rioja)
• 3/4 cup Grand Marnier (orange brandy)
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh orange juice
• 1/4 cup Monin Agave Nectar
• 1/2 orange, thinly sliced
• 1/2 lemon, thinly sliced
• 1 (750-ml) bottle Prosecco or Cava (“bubbles”)
Combine everything but the bubbles in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours. When ready to serve, add bubbles.
History of Sangria
Sangria was originally created in Spain with Rioja and other Spanish reds, but it can also be made with white wine and is then known as Sangria Blanco. The Cava (Spanish sparkling wine) producing area soon created a sparkling white version. In the south of Spain, sangria is called zurra and is created with peaches or nectarines.
Sangria is based on the traditional red wine punch popular across Europe for hundreds of years. The punch base would be claret, i.e., Bordeaux wine from France. Brandy and fruit would be added to the punch for flavor. In the 1700s and 1800s, Claret Cup Punch could be found at parties of all sizes.
From its humble roots in Spain, sangria has grown to become a popular, refreshing party drink around the world. In the United States, sangria was first tasted at the 1964 World’s Fair in New York. The Spanish World area served this fruity wine punch to its visitors and history was made!
Today, every restaurant has its own sangria recipe, which typically is a mix of wine, brandy, fruit juices, and fresh fruits, served over ice. It’s one of the most individualistic drinks on the market – sangria’s appeal is all about taking your favorite wine, your favorite fruits, and experimenting with them. Don’t just buy a mix at the store – have fun and create your own! Use a good quality wine and be sure to let it chill overnight. Rioja will give your sangria the authentic Spanish flavor but definitely choose something you like – you’re the one drinking it! In the morning, pour into a pitcher full of ice cubes, garnish with fresh fruit, and enjoy.