Sangria The  Best

Sangria The Best

Wine, sugar and cut fruit macerated up to a day until syrupy, then finished with brandy and soda water before serving. Patience turns this pitcher into something special.

10% ABVMediumPunch & Party

Medium

Difficulty

20 min

Time

200 Cal

Calories

1

Serving

Flavor profile

Brandy

Strength
Sweet
Sour
Bitter

Taste values from the Pocket Bartender recipe catalog.

Ingredients

  • Apple· not in your bar1 large
  • Brandy· not in your bar3 ½ oz

    Or swap: Apple Brandy — adds orchard fruit, Cognac — smoother, more refined

  • Soda Water· not in your bar

    Or swap: Lemon-Lime Soda — sweeter, citrusy, Tonic Water — adds a bittersweet edge

  • Orange(optional)· not in your bar1 large
  • Red Wine· not in your bar50 oz
  • Sugar· not in your bar1 cup

    Or swap: Honey — floral sweetness, Simple Syrup — dissolves instantly

  • Lemon(optional)· not in your bar1 large

Instructions

  1. Mix wine, sugar and fruit, and let sit in the fridge for 18-24 hours.

  2. The mixture will have a somewhat syrupy consistency.

  3. Before serving stir in brandy and cut the mixture with soda water until it have a thinner, more wine like consistency.

  4. Serve from a pitcher in wine glasses.

Pairs well with

Brandy-boosted sangria with soda pairs with a generous Spanish spread:

  • Tortilla española squares
  • Jamón on baguette
  • Padron peppers
  • Quince and manchego bites

Similar taste

Frequently asked questions

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