Traditional Sangria

Name: Traditional Sangria
Total time: 10 min
Yield: 10 1/2 cups (about 16 servings)
Ingredients: 2 bottles dry garnacha red wine; 1 bottle dry rosado (Spanish rosé); 12 ounces orange soda (preferably a less-sweet brand such as Spanish KAS or San Pellegrino aranciata, or use Fanta); 1 ounce Torres orange liqueur or Triple Sec; 2 ounces Romate or other Spanish brandy; 1 tablespoon sugar, or to taste; 2 apples, cored and diced, for garnish; 2 oranges, cut into wedges, for garnish

Recipe from Rafael Mateo

Adapted by Eric Asimov

Traditional Sangria — Andrew Sullivan for The New York Times

Total Time: 10 minutes, plus chilling
Rating: 4(603)
Comments: Read comments

Rafael Mateo, the proprietor of Pata Negra, a Spanish wine bar in the East Village, formulated this sangria that is winelike and very refreshing, with a keen balance of tart and fruity flavors.

Unlike many recipes, which specify Rioja made from the tempranillo grape, Mr. Mateo prefers using garnacha from Campo de Borja in central Spain, which he said has backbone without being overly tannic. He lightens the blend by adding rosé, and sweetens it with orange liqueur and orange soda rather than with fruit purée, a common addition, which he dislikes because, he said, it gives the sangria a grainy texture. He experimented with orange juice rather than soda, but found it, too, changed the texture. Finally, he allows the punch to knit together overnight and adds cut fruit only at the end, as a garnish. —Eric Asimov

Featured in: Refreshing New Sangrias to Chase Away Bad Memories

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Ingredients

Yield:10 ½ cups (about 16 servings)

2bottles dry garnacha red wine
1bottle dry rosado (Spanish rosé)
12ounces orange soda (preferably a less-sweet brand such as Spanish KAS or San Pellegrino aranciata, or use Fanta)
1ounce Torres orange liqueur or Triple Sec
2ounces Romate or other Spanish brandy
1tablespoon sugar, or to taste
2apples, cored and diced, for garnish
2oranges, cut into wedges, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
In a large vessel, combine all liquid ingredients. Stir with a wooden spoon. Let rest for 5 minutes. Taste, and add sugar if desired, stirring to dissolve. Refrigerate for at least four hours, preferably overnight.
Step 2
To serve, fill glasses with ice. Pour 5 ounces sangria into each glass and garnish with diced apple and orange wedges.

Ratings

4 out of 5

603 user ratings

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Comments

Rafael7 years ago

I squeeze fresh orange juice and add carbonation to it. It's better tasting and has no sugar or corn syrup added. This makes it better tasting and is not hard to do.

Lauren5 years ago

To make batches in a standard pitcher, I use: 4 cups red wine, 2 cups rosé, 3/4 cup San Pellegrino, 1 Tbsp triple sec, 2 Tbsp brandy. I make "freezer sangria" using this recipe. I put the "garnish" fruit in tall asparagus mason jars (the pint and a half jars with straight sides), add peaches and blueberries, pour the liquid from the pitcher, then freeze. I use these as the "ice" in my cooler for summer camping trips... just thaw and drink! 1 pitcher = 2 mason jars. 1 recipe = 2 pitchers.

juleezee7 years ago

I'd say add one or two sliced oranges and extra seltzer (not club soda, it has salt) to the mix, let it sit overnight in the fridge and then remove the slices before adding the garnish and serving it. Avoids the use of a sugary soda; Fanta and arranciata both have gritty bits of orange peel in them, so you'd have to filter the sangria if no grit is your aim.

Hunca Munca9 months ago

Using the fruit only as a garnish is a waste of time/energy. Add it to the pitcher ahead of time so the fruit becomes a boozy delicacy. The oranges will become mushy if left overnight, but I don't think this recipe needs more than the 4 hours to develop flavor. I usually also add a lemon and a lime. I've used orange soda as well as lemon-lime--couldn't really tell a difference between the two. Otherwise, this is a go-to recipe.

Nick2 years ago

I've made this numerous times, as it's my favorite sangria recipe, and I've tried dozens!

CJ3 years ago

This was a hit! I used Italian blood orange soda and left out the tablespoon of sugar. It was perfectly balanced and my guests loved it.

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