"sangria" news and stories

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."

With a couple of inexpensive bottles of dry red wine on hand (Spanish, if you like; say, tempranillo), some orange juice and a bunch of fruit (navel oranges, lemons, peaches and strawberries), you can put together a pretty decent sangria on the fly, as photographer hexodus does above. The opposite of high brow, sangria is all about casual, a fruity Spanish punch to sip by the pool, or the wading pool, your bathtub, or whatever body of water you can find.

White sangria, brandy-infused sangria, sparkling sangria -- there's a world of variations. Try some of them with these Kitchen Daily recipes.

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Spring's here! Mix up a fresh, simple cocktail to ring in the season. Here are three to choose from.

Photo: REC(ession)IPES

Times are tough, but that doesn't mean we should stop sipping on drinks like this stylish sangria. In fact, an uncomfortable economic climate might be just the reason to sit down with a lavish-looking cocktail or two.

This sangria from REC(ession)IPES is made using rosé, crème de cassis, strawberries, raspberries and pineapple, and sparkles with seltzer. It's even somewhat nutritious, thanks to all of that beautiful fruit. Best of all: It costs less than a dollar per serving to make. We'll have three!

[Via Rec(ession)ipies]

I've never had an Angel's Sangria, but this Sinner's version sounds pretty good. Normally, Sangria is made by macerating fresh fruit in brandy and sugar, and mixing with wine and club soda, ginger ale, or juice. The Sinner's Sangria cuts the macerating step: the extra alcohol is already in the port, after all. So (pardon the pun) it's sinfully easy and sinfully potent. This recipe is from Sandeman Founders Reserve Port from Portugal.

Sinner's Sangria

1 bottle of Sandeman Founders Reserve Port
1 liter ginger ale
1 orange cut in small slices
1 green apple cut in small cubes
4 oz. fresh squeezed orange juice

Directions: Combine all ingredients into a medium size punch bowl.

White Sangria is lovely in summer (that must be the Angel version), but I love red Sangria in fall and winter. The extra brandy (or Port, in this case), will send nice warm fuzzies down to your toes.