• While brandy is the more traditional choice, liqueurs such as Triple Sec or Cointreau are popular because they add sweetness to the blend. Since vodka is a neutral spirit, only use it to increase the alcohol of very fruit juice-heavy blends.
• Adding a splash of soda water to taste is a good way to lighten the alcohol and add a touch of effervescence. Lemon-lime sodas or ginger ale are also popular additions but tend to mask the wine's flavour. We prefer using sparkling wine for bubbly sangria.
• Choose a pitcher that is large enough to hold a bottle (750 mL) of wine. Serve with a spoon for occasional stirring and preventing too much fruit and ice from tumbling into your glass.
Here's our favourite recipe. Salud!
Perfect Sangria
Quarter, then thinly slice and seed 1 lemon, 1 lime, 1 orange and 1 apple or peach into pitcher; add 1/4 cup (50 mL) granulated sugar and a generous pinch of salt. Stir. Let stand for at least 1 hour. Add 1/4 cup (50 mL) brandy. Stir in 1 bottle (750 mL) of wine, slightly mashing the fruit. Let stand for 30 minutes. Add lots of ice. Makes 4 to 6 servings.
Did you know?
Sangria was introduced to North America in the Spanish Pavilion at the 1964 New York's World Fair.
Read more:
• All about tequila
• Rosé wine: Light and lively
• Perfect summer cocktails
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