Sangria Tinta
Spain's classic red wine punch with brandy and citrus.
- 750 mlred wine(Spanish Rioja or Garnacha)
- 4 ozbrandy
- 2 ozorange liqueur
- 4 ozfresh orange juice
- 2 ozsimple syrup
- 1orange(sliced)
- 1lemon(sliced)
- 1apple(cored and sliced)
- 1cinnamon stick
- 1Combine wine, brandy, orange liqueur, juice, and syrup in pitcher.
- 2Add sliced fruit and cinnamon stick.
- 3Refrigerate at least 4 hours, preferably overnight.
- 4Serve over ice.
- 5Top with sparkling water if desired.
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Sangria's roots trace to Roman-era Spain when wine was commonly mixed with water and whatever was available. The modern version with brandy and citrus emerged in the 18th century. The name comes from 'sangre' (blood), referring to its deep red color.
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