Red Sangria
A classic Spanish wine punch with brandy, orange liqueur, and fresh fruit that improves as it sits.
- 750 mldry red wine(1 bottle, fruity style)
- 4 ozbrandy
- 2 oztriple sec
- 2 ozsimple syrup
- 4 ozfresh orange juice
- 1 wholeorange(sliced into wheels)
- 1 wholelemon(sliced into wheels)
- 1 wholeapple(cored and diced)
- 4 ozclub soda(optional, for serving)
- 1In a large pitcher, combine red wine, brandy, triple sec, simple syrup, and orange juice.
- 2Add sliced oranges, lemons, and diced apple.
- 3Stir well to combine.
- 4Refrigerate for at least 2 hours, preferably overnight.
- 5When ready to serve, add club soda if desired for sparkle.
- 6Pour over ice in wine glasses, including some fruit in each glass.
- 7Garnish with an orange wheel and cinnamon stick.
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Sangria originated in Spain and Portugal, where the name comes from "sangre" (blood) referring to its deep red color. It became popular as a way to make inexpensive wine more palatable, with fruit and spices masking imperfections. Sangria gained international fame after being introduced at the 1964 World's Fair in New York.
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