Sangria – Classic Delicious Spanish Fortified Wine

Sangria Cocktail
Sangria Cocktail

Sangria is a Spanish fortified wine flavored with citrus and fruit. It is a very close cousin to mulled wine. The Romans loved to drink spiced wine that they called hippocras. Though Hippocras is flavored with mulling type spices like cinnamon or cloves, 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 infused with the citrus making this a cold beverage. It’s close to the word sange, which means blood in Spanish, or sangrando, which means bleeding, but I’ve only ever heard this word 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 a pain in the ass, and that’s because alcohol, like acid, causes milk protein to bind together and make cheese. What protects the protein from tying together is fat. Regular milk doesn’t have enough fat, so you will make curds and whey punch every time instead. The trick is to balance the higher ABVs with the correct fat percentage. 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 that’s too much booze and would curdle half & half. If you use milk, you would need to add less alcohol and water it down some to hopefully not have it curdle.

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Sangria

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Spanish
Servings

1

servings
Calories

157

kcal
ABV

15%

Total time

3

minutes

Learn how to make a classic Spanish Sangria.

Ingredients

  • 6 oz Simple Syrup

  • 8.5 oz Brandy

  • 1 Bottle Red Wine

Directions

  • Cut slices of fruit that you would like to infuse into the Sangria.
  • Combine the sliced fruit, simple syrup, and brandy together and refrigerate for 4 to 5 hours.
  • Add wine. Serve in glass filled with ice.

Notes

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Mulled Wine – Make An Outstanding, Easy Classic Recipe

Mulled Wine Cocktail
Mulled Wine Cocktail

This may be the oldest drink in this app because it dates back to the Romans. They had a spiced wine they called Hippocras. Unfortunately, there are no actual recipes for it. At least that I could find. It was not till the 1300s that the English and French started to specify the spices to use, and it’s basically what we still use today. This is NOT a hippocras recipe; this is a more modern, more palatable spiced wine you would expect to find in a standard cocktail app.

Now the drink. Pick a medium dry wine. If it’s already sweet, you can’t add your sweeteners like maple syrup or honey. This limits your ability to add complexity. These give you room to build more of your flavors. Next up is spices. Long story short, just read my mulling spices description. It can be summed up as not adding too much and sticking to just four different spices. Think cooking; you wouldn’t add a shit ton of salt or pepper to your fried eggs. It would be too much, so you do a light sprinkle. The same thing with this: add 2 or 3 cloves, three cinnamon sticks, etc. A little bit goes a very long way.

Next up is cooking. Most folks do this in a crockpot, so I would just set it to warm. High, low, and simmer are all too hot. Alcohol burns off at 173 f (78 c), and high, low, and simmer all go to around 180 – 200 f. High gets there faster than low and simmer, but warm only goes to 160 f. You can do a slow cooker if you want, but keep in mind that you will burn off most of the booze even at a warm temperature if you cook it for a long time. I think it boils better if you do it faster in a regular stovetop pot. Turn on the fire, pour it into the pot and quickly bring it to heat. If you have a thermometer, stop around 160 or till you start to see a light vapor coming off the top. Once your hooch is up to temp, drop it to low, add your sweetener and spices, and then cook for just 20 minutes. Most of the good flavors in your spices will come out in those first few minutes. Turn off the heat, fish out the spices, add your bourbon, and serve. And that’s it. Serve it, put a lid on it, put it in a thermos, reheat it when you want more a little later, but stop the long-term higher temperature cooking. Some folks cook this stuff for hours, but I think that’s a little excessive. You won’t get any more good flavor out of it, and you will burn off the booze.

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Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Mulled Wine

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

143

kcal
ABV

15%

Total time

0

minutes

Learn how to make an outstanding Mulled Wine.

Ingredients

  • Pick 4 or 5 of the following All spice berries, cloves, cinnamon stick, orange peels, star anise, coriander, ginger, cardamom, black peppercorns

  • 6 oz Honey

  • 12 oz Brandy

  • 1 Bottle Red Wine

Directions

  • Combine spices, honey, and wine in a stove top pot and heat to 71c (160f) or till vapor starts to appear.
  • Maintain this temperature and cook for about 20 minutes.
  • After 20 minutes turn off the heat and remove the spices.
  • Add the brandy to the mulled wine and serve.

Notes

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Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.