Photo: divya_, Flickr
Long before we gulped down something called sangria, sangaree was a favorite tipple -- made with wine, spirit, or beer diluted with water, sweetened with sugar, and spiced with nutmeg. Sangria could have easily evolved from sangaree.
The English loved their Bordeaux, which they often referred to as claret, and a claret cup punch (red wine, lemon, sugar, and sparkling water) traveled with them as they influenced the world. This punch sometimes contained various fruits, spirits, and spices depending on the location. In many Spanish speaking areas of the world, claret cup became clericot, a sangria-like drink made with white wine.
Throughout history wine has been made more palatable by adding water, honey, herbs, spices, or fruits, but some cite the 1964-1965 World's Fair in NYC as the breakthrough moment for what we know as sangria. While it's true that Spanish concessionaires at the World's Fair introduced many people to the drink, records show sangria on Spanish restaurant menus in the US before 1964. And prior to the World's Fair, the New York Times had already reported on a social affair hosted by a Palm Beach socialite who fashionably served "Sangria, a red wine and fruit drink."


























