Traditional Spanish Sangria Original Recipe: Authentic & Refreshing

The history of sangria is as vibrant as the drink itself. Long before it became the undisputed king of sun-drenched patio brunches and tapas bars, early iterations of the beverage were born out of practical necessity. In medieval Spain, water was often unsafe to drink, so people mixed wine with spices, fruits, and herbs to make it palatable and safe—a drink known as hippocras or spiced wine.

The name “sangria” eventually evolved from the Spanish word sangre, meaning blood, a nod to the deep red color of the traditional Rioja wine used as its base. While modern menus feature endless variations—from white wine and sparkling cavas to tropical fruit infusions—the original Spanish classic remains unmatched in its simple, refreshing brilliance.

If you want to experience sangria the way it was meant to be enjoyed, forget the sugary pre-made mixes and artificial flavorings. Here is the authentic, traditional recipe for a truly great pitcher of sangria.

Ingredients

• 1 bottle (750 ml) Spanish red wine: Traditionally, a young, fruity, and medium-bodied red like a Rioja, Tempranillo, or Garnacha works best. Avoid expensive, heavily oaked aged wines, as the fruit and spices will overpower them.
• 1 large orange: Washed and sliced into thin rounds.
• 1 green or red apple: Cored and chopped into bite-sized cubes.
• 2 tablespoons sugar: Or honey, to taste. (Traditional sangria isn’t meant to be cloying; the fruit sweetness should take center stage).
• 1 shot (about 2 ounces) brandy: Adds depth and an authentic Spanish kick.
• 1 cup orange juice or soda water: Freshly squeezed orange juice keeps it traditional and naturally sweet, while a splash of club soda or lemon-lime soda at the very end adds a welcome effervescence.
• Cinnamon stick: One whole stick for subtle warmth.

Step-by-Step Instructions

1. Muddle the Fruit and Sugar: In a large pitcher, combine the sliced orange, chopped apple, and sugar. Using a wooden spoon, gently press down on the fruit a few times to release its natural juices and help dissolve the sugar.
2. Add the Spirits and Spice: Pour in the brandy and drop in the whole cinnamon stick. Stir gently to combine the flavors.
3. Pour the Wine: Pour in the entire bottle of red wine, followed by your orange juice. Stir well.
4. The Secret Step (Chilling): Place the pitcher in the refrigerator for at least 2 to 4 hours, though letting it steep overnight is ideal. This crucial resting period allows the wine to mellow, drawing out the complex aromas of the fruit and spices.
5. Serve: Fill wine glasses generously with ice cubes. Pour the chilled sangria over the ice, ensuring each glass gets a mix of the steeped fruit. If you prefer a lighter, fizzy texture, top off each glass with a splash of soda water right before serving.

Pro-Tips for the Ultimate Sangria Experience

• Don’t skip the rest time: Serving sangria immediately after mixing tastes like wine poured over raw fruit. Giving it time to rest marries the ingredients into a cohesive, wonderfully balanced drink.
• Eat the fruit: The fruit absorbs the spiced wine as it chills. Grab a spoon or a cocktail fork, and enjoy the delicious wine-soaked apples and oranges at the bottom of your glass.