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Famous Sangria. Tips to get the BEST flavor!


Authentic Spanish Sangria can be easily made at home from red wine and fresh fruit and a little bit of some strong alcohol like whiskey, brandy, rum, or some fruit liquor.

Even though there’s quite a lot of strong alcohol and wine in Sangria, the taste is light, fruity, and fresh, which is perfect for summer! It can be drunk in large quantities, like some fruit juice! And that’s the dangerous thing about sangria! Before you realize it, you’re already tipsy!

Although Sangria is not considered a cocktail as such, it meets all the requirements to be one, as it is a mixture of alcoholic and non-alcoholic beverages. However, the International Bartender Association does not recognise it as a cocktail, since, unlike a common cocktail, it was not created by a bartender and does not have a specific recipe, but was born in Spanish homes and there are many of variants.

For example, in Asturias cider is often used instead of red wine. There are also versions with white wine (called “white sangria”) and even with sparkling wines such as cava or champagne.

In addition to wine, the second type of alcoholic beverage is usually added, which is usually some liqueur such as brandy, triple sec Cointreau, vermouth Martini, apple liqueur … etc.


1 bottle of young wine (Tempranillo for example or any table wine of your choice), 

add the juice of 4 or 5 oranges, juice of 1/2 lemon, 1/2 of peach or apple cut into slices, 

add one cinnamon stick, 

4-5 teaspoons of brown sugar, 

~50ml of Cointreau or whiskey or any strong alcohol you like (brandy, rum, vodka, whiskey, cognac, liqueur). 

Steep for 1- 2 hours, garnish with slices of orange and lemon, add ice.


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