A Spanish wine punch built on red wine, sangria steeps orange juice, lemon juice, sugar, cloves, and a cinnamon stick together in a pitcher and is left to chill before serving. The make-ahead format is integral to its character, giving the spices and citrus time to infuse the wine into a full-bodied, fruit-and-spice-forward drink. Served in wine glasses at roughly 5 percent ABV, it sits at the low-alcohol, high-volume end of the cocktail spectrum, intended for sharing rather than sipping alone. Its fruity, refreshing profile and pitcher-scale preparation place it firmly among party and batch drinks, where a single recipe yields enough for several rounds.
Sangria
Sangría
原料
- Red wine 1 bottle
- Sugar 1/2 cup
- Orange juice 1 cup
- Lemon Juice 1 cup
- Cloves 3
- Cinnamon 1 stick
调制步骤
Mix all together in a pitcher and refrigerate. Add cloves and cinnamon sticks to taste. Serve in wine glasses.
桑格利亚汽酒是代表西班牙的传统宾治饮品。红葡萄酒或白葡萄酒加上新鲜水果、糖、白兰地和苏打水等，呈现出清爽甜美的口感。是西班牙夏日派对不可或缺的饮品，传统上用大水壶盛满分享饮用。
History & Origins
Sangria has roots in Spanish and Portuguese drinking culture, where wine mixed with water, fruit, and spices was consumed for centuries as a safe and flavorful alternative to drinking plain water. The modern sangria recipe, featuring red wine and citrus, gained international recognition when it was introduced to American audiences at the 1964 World's Fair in New York. The name derives from the Spanish word 'sangre' (blood), a reference to its deep red color.
Tasting Notes
Aroma: Red wine fruit — dark berry and plum — intermingled with orange peel, lemon zest, and warm cinnamon-clove spice. Palate: Medium-bodied and tannic from the red wine, brightened by orange and lemon juice acidity; sugar balances the citrus, and the cinnamon and cloves add a distinctive warming spice character. Finish: Fruity, lightly sweet, and lingering with clove spice and citrus.
Pro Tip
Refrigerate the sangria for at least four hours before serving to allow the wine, citrus, and spices to fully integrate.
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