My first real experience of Spanish sangria was at a bar in the Spanish island of Ibiza. I remember my eyes jumping at the pitcher of blood-colored liquid love.
I now am trying to recall the taste of what I experienced in Ibiza to the Sangria I've made here, in Los Angeles. I remember the Sangria being tannic from the red wine but I also remember it being very strong on the citrus peel notes - I remember blood oranges and apple - so roughly chopped up that there were seeds, pith and peel floating around as well (probably adding to the authenticity of the pitcher).
In this recipe, adapted from the book Spain & The World Table (which I am working on for this section of Potential Gold), the addition of liquors have been used to kick up the alcohol and add another layer of flavor, complexity and I think it was also added to help the party get started in the right direction!
The Classic Sangria or Red Sangria had oranges, peaches, strawberries, blackberries, blueberries and cherries in it. The addition of Patron Citronge was added for more of a citrusy note and the boost of alcohol. I used two magnums of red wine, two oranges, two peaches and a pint each of the other fruits. There was about a cup of sugar and some orange juice added as well.
Just warm up the oj and dissolve the sugar in it, then add the wine, liquor and fruits and let it sit for a few hours. Prior to serving, add some club soda for a bit of effervescence and ice to cool the whole thing down.
Note that the ice and soda water will dilute the flavors a touch so stay bold while you make the Sangria and know that it will lose strength when you get ready to drink it.
For the White Sangria I used two magnums of white wine along with some amaretto as the liquor addition. Going into it, I thought the flavor of the white wine and amaretto wouldn't fit each other well. I was wrong about that and the match is perfection.
In the White Sangria I used four peaches, both white and golden, three nectarines, a couple of plums, two apples and some raspberries. The same deal here, melting about a cup of sugar with the oj, then adding the wine, amaretto and then the fruit.
Prior to service, do the same thing - add the club soda and ice, and ENJOY!
This recipe yields a nice amount as you can see from the pictures above - we made both flavors for a party of about forty-five people and there was a bit to spare so watch your quantity and cut it in half if you are just making it as a snack - have fun and drink responsibly.
