Sangria is a Spanish fortified wine flavored with citrus and fruit it is actually a very close cousin to mulled wine. The Romans loved to drink spiced wine that they called hippocras. Hippocras though is flavored with mulling type spices like cinnamon or cloves, and somewhere along the line spiced wine in Spain became flavored with citrus and fruit instead. Since they are no longer trying to cook the flavor out of the spices the wine is kept cool and simply infused with the citrus making this a cold beverage. Its close to the word sange, which means blood in Spanish or sangrando which means bleeding, but I’ve only ever hear this word used to describe the drink. If you told a Spanish speaker you were bleeding and used the word sangria they would be confused.So you may notice this is a milk punch but I use half & half and not milk. Mixing with dairy is kinda a pain in the ass and that’s because alcohol, like acid, cause milk protein to bind together and make cheese. What protects the protein from binding together is fat. Normal milk just doesn’t have enough fat and so you will make a curds and whey punch every time instead. The trick is to balance the higher ABVs with the correct percentage of fat. This one comes in around 15% and at that abv half & half works well. Something like a white russian, which is 30%, needs heavy cream because thats too much booze and would curdle half & half. If you use milk then you would need to add less alcohol and water it down some to hopefully not have it curdle.
- 60 mls (2 oz) Red Wine
- 20 mls (1 oz) Brandy
- 15 mls (1/2 oz) Simple Syrup
Cut slices of fruit that you would like to infuse into the Sangria. Combine and refrigerate the sliced fruit, simple syrup, and brandy together for 4 to 5 hours. Add wine. Serve in glass filled with ice.
ABV = 15%
Originated from Spain
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