It's very rare that I can see one of your videos and say "We can do better." One of the keys to a good sangria is using a low quality wine, and building from it. You don't want anything too strong or offputting, and you want a large volume so I've found Franzia's "Chillable Red" to be the best. You know that's a high quality wine because instead of saying "Merlot" or "Chardonnay" or pretentious names they're honest: It's a red wine, you can stick it in the fridge. Perfect starter for sangria. A sangria NEEDS to sit in the fridge overnight. You've gotta have that opportunity for the fruit to soak up the wine and release its flavor back into the wine. One red, one green, one orange, and maybe a lemon/lime. Use the whole things. Don't skimp by using half. The flavors they'll add are tremendously fun, and are the building blocks that will take your crummy wine to the next level. Instead of using a syrup and seltzer water, consider replacing it with orange soda. This is how they'll make it in Spain and South America. The grand marnier is a good top-off, and so is a bit of plain vodka if you want to increase the alcohol content, but usually sangria/grand marnier will work fine. The sherry just makes the cocktail more dry, and with that comes a bit of pretentiousness that isn't necessary. You're trying to have a good time and relax with something flavorfull and a little sweet.
Made this for thanksgiving one year that was pretty good: 1 bottle wine (even rose can work) 1/2 cup brandy 1/2 cup triple sec less than 1/4 cup simple syrup (to taste) 1 cup cranberry juice 1 cup apple cider 1 sliced blood orange 1 cinnamon stick 2 tablespoons ginger in mull bag, add nutmeg and clove
Your sangria is beautiful-dark sugar, dark sherry, dark orange liqueur. Sangria CAN be delicious with gin! Both citrus-forward and juniper bombs can be great.
Back in our college days with my friends we had 2 versions: The red-wine called "Sangria": Merlot Red Wine + macerated berries (sliced strawberries + cut in half blackberries) + a few mint leaves The white-wine called "Cleri" (like "clear" spanglished with "claro"): Half White Sauvignon Blanc + Half Late Harvest + conserved peaches (and their juices) + some pisco + a dash of cherry
Sangria is pretty foolproof. Lots of success just throwing in whatever you have on hand. I've got two sangrias batched for a party this weekend. Red one has blackberries in it. White one has peaches.
I soak my fruit in brandy the night before, and I add halved grapes to your fruit mix. I also add Cuarenta Y Tres. Looks excellent, can't make a bad one!
I learned to make this version about 40 years ago, and it never let's me down. A medium wine glass (120ml) each of, gin, spanish brandy ( fundador), cointreau. 1 bottle of tinto (basic Spanish red wine). Steep this in the sun with lemon, apple, orange and peach slices, plus 2 cups of sugar. Leave it to develop for 4 hours or so. Serve mixed 50/50 with orange or lemon fanta and ice.
I usually use merlot for my wine, then add peach schnapps, brandy, lime juice from half a lime and orange juice from half an orange. The other half of both are sliced and added to the pitcher, as well as a diced up apple (usually gala apples). I also like to add a handful of red hots (or Brachs imperials). The cinnamon candies add a spicy taste. You're correct that it's essential to let it sit in the fridge overnight, or even longer for the best, most complex flavors. Fantastic drink to sip on while sitting on the deck on a sunny day.
Thanks for the videos Anders. After a trip to Spain years ago I fell in love with lightly spiced sangria. I make a simple syrup steeped with anise, peppercorn, clove, and fresh ginger. It adds some nice complexity with out going full Christmas. I typically use brandy but am excited try sherry instead, sounds delicious. Yum.
1 bottle rose, 1/4 cup dry curaçao, 1/4 apricot or peach brandy, fresh strawberries, fresh peaches, +/- fresh cherries. There is some simple syrup in there too, I think, but I don’t recall exactly. Also, would leave the fruit in several hours, but not overnight.
I was taught how to make Sangria by a friend of my mother when I was very young. She and her husband and infant son had escaped from Cuba. This is very close to her recipe. She did use a small amount of brandy, but used Cointreau instead of Grand Marnier. Since the Grand Marnier has some cognac in it, that sounds like a good trade off. She also used grapes instead of the apple, which I really like. So nice recipe and yes, must do the night before.
First time i was introduced to sangria was vacationing in Spain on the Mediterranean back when I was stationed in Germany 40 years ago. The Continental breakfast at the hotel had a pitcher of sangria at the table we sat at every morning! What wonderful drink to start the day.
If you want to make a more traditional Iberian version (aka Spain and Portugal) you also add 1/2 sticks of cinnamon and a few springs of mint with the fruit and sugar. You would also let the fruit macerate with the sugar and later add your strong liquor of choice and the red wine. Chill as much as possible and serve it on a very hot and dry summer day!
I make a Sangria for Thanksgiving and X-mas using frozen mango chunks and the frozen berry mix you can get from the store. I heat the fruit in a saucepan until the juice appears, then I strain it twice and add the sugar to the fruit juice (1/2 cup - 1 1/2 cup). I let it cool off then I add the wine and the juice to the pitch. Let it chill overnight in the fridge and then I add my orange peels. 😋😋😋
In Spain only tourists drink sangria. If you see Sangria in a bar ad, you can be sure this is a bar for tourists. What we Spanish drink is tinto de verano (summer red wine), red wine with just plain or lemon soft soda plus ice and a slice of lemon. Or beer.
I made this as a white sangria with a sav blanc. It’s great by the pool but also turns out to be a great tiki drink over crushed ice with a dash of aromatic bitters on top
I agree when spices are added it may come across as a mulled wine that didn't quite cut it. I sometimes macerate the fruit with berry sugar; it's a finer sugar that works well in cocktails in a pinch. Az seemed quite anxious to try your punch and was not disappointed. Thanks for sharing your skills, I will be sure to make a batch with this heatwave. We just finished bottling our wine so there maybe a few bottles from last year that should be used up.
Another great recipe, bravo Last time I made sangria i used mango and rum as that's what I had on hand and it turned out amazing. Never been able to recreate it tho 😢
I like to do a quick easy single serve sangria by filling a wine glass with ice, fill a little more than half with red wine and the other half with blood orange soda, juice from half a lime and an ounce of brandy!
Thanks for this! After watching your videos I've become the family bartender, so my job for our upcoming beach trip is to come up with cocktails for each night...this will DEFINITELY be on the list!
Another great video, Anders! I love red sangria, but I also love peach sangria: another great summer drink. Could you post a follow-up video where you do a white wine peach sangria version? Please? :)
We used to live in a development where all the streets had wine names, Merlot St., Blush Cove, Riesling Way, etc. We lived on Sangaree. So I looked it up, and it’s Caribbean sangria, much the same, just swapping out rum for brandy, and pineapples and/or mangos for the apples, and adding the cloves and cinnamon. We served it every year for our neighborhood cookouts. So good!
Quick tip, if you have to empty a whole bottle like the wine : shake it in a circular motion (so it creates a "tornado" inside with the liquid on the side of the bottle) and then poor it into your next recipient... It will be a lot quicker and smoother this way! (sorry may not be the right words, English isn't my mother tongue)
Made some slight changes with mine... Acid adjusted 4oz of orange juice so that it had the same citric acid content as lemon juice and used that instead. Made a spiced demarara syrup with cardamom, cinnamon and vanilla. Upped the sugar to 4oz instead (maybe I overdid it with the citric acid? but I found it slightly unbalanced towards the sourness without it)... And... man... this is the best sangria I've ever had.
Hello Anders. I think that sangria originated in Spain, although it is also made in Portugal. In this case I would say that sangria originated somewhere in the Iberian Peninsula. Here in Portugal we make very tasty sangrias, where seasonal fruits and spices such as cinnamon, pepper berries and other spices are added.
Interesting recipe. I muddle the citrus, especially if I am serving it right away. Since blood oranges are in season, that will be my base citrus, providing a little bitter. In fact, thinking about it, I might add some Reagan’s bitters. I like the idea of Grand Mariner for the brandy component. Curious on your choice of French wine, as opposed to Spanish. I use Granacha.
I've had Sangria at various times (to varying degrees of enjoyment) but I never realized the other elements that typically go in it. I'll have to try this out! As always love a bit of Oz in videos.
Perfect timing - thank you! We were just talking yesterday about making sangria, so now we’ve got your tasty-sounding recipe to try! We may even use maple syrup instead of demerara, since it’s already on hand and we both love the flavor. Cheers! Andrea & Kyle
I watched this the other day and I got a light bulb moment. At Christmas time my daughter made mulled wine. Being not a fan off red wine very little of it got drank. Daughter thought it was a flop and was about to dump it. "Hey, hey what are you doing. That's alcohol abuse" I said. So into the bottles it went figuring I'd come up something. Then I watched this and the light bulb came on. I got 2 bottles of the mulled wine, Cointreau, fresh oranges, lemon 🍋 a Granny Smith 🍏, strawberries 🍓 and some honey for the tartness. Wacked that all together let it sit a day and OMG. It's awesome. I figure the mulled wine had cinnamon and spices so the rest is easy. I'll be picking up some more mulled wine spices for next time.
I use Viognier as the base wine and add cut-up stone fruit; Peaches, Pears, and Apples. No sugar is needed. Cover and sit overnight in the fridge. Oh, the fruit is delicious afterward.
I tried one prosecco sangria recently with some of these ingredients, but instead of lime juice or orange they used passionfruit, and they added also a layer of pizco sour on top
I love your party/large portion recipes like the Philadelphia Fish House Punch! I would love to see more of these party-sized recipes or instructions on how to scale-up drinks!
Hi made this like 5 times already and doubled the recipe also. This is so good and fantastic. I recommend this one to make . The only thing i did different i put 2 cups of simple syrup .
I finally managed to try this out today (after making it yesterday and letting it sit overnight), and ... You're right, it tastes spectacular. I can taste every ingredient in there, it's just delicious. Great recipe, thanks!
Just adapted it for a holiday sangria with @anderserickson grenadine instead of the Demerara. And added holiday spices, fresh ginger, cranberries, and rosemary. Very tasty.
My favorite wine for this lite sangria is plum wine. Cheap, easy, blends well with citrus. It is best made the night before Sunday brunch. Sorry, but I do add brandy. I add chilled sparkling wine to top off if served boozy. Otherwise, its sparkling water. I really enjoy a summer sangria in a wine glass, large chunk of salted apple to garnish. Chef's kiss!!! Cheers!!!!
You can have two…you don’t need two. We have 3 potato mashers due to Amazon goof. 1 is the potato masher 2 is the backup potato masher & 3 is whatever can be mashed masher
Made this last night with these ingredients but I used Curacao instead of Grand Marnier. Fruits same as you. Hokey Smokes! This was really, really good! I fished out some of the fruit and they were great as well. I will admit that I didn't do a rich demerara, I went 1 part water to 1 part Turbinado sugar. Thank you for this and I'll be making it again for sure!
Good timing for this recipe! I was wondering if you are planning to do a video on the forgotten classic known as Angelface 🍸 Cheers for another good video, Anders & Az! 🥂
Thanks for another great video and recipe. You’ve gotten me back into cocktails and your videos are on my regular watching rotation. Incidentally I’m a WI kid too but live abroad now. I have a lot of history and current connections to Door County. We also have at least one mutual acquaintance. So that made me all the more interested and supportive of your channel. Cheers!
I've made your recipe twice already...SO GOOD! Thank you! I wanna try a rose sangria for a bridal shower; some recipes I've seen call for vodka (which I would want to substitute for gin) but no other spirit. Can you suggest what I could add to give it a little more, "something"?
My Family recipe: 1 bottle Merlot (My father uses Merlot, but I like Mencia (red) or Albariño (white) 1/2 Orange juice 1/2 Apple juice 1 cup rum 1/2 cup brandy (spain) 1/2 cup triple sec Chop up oranges, apples, grapes, lemons, limes Make the night before.
My spanish friend once told me that the aim of making sangria is to make a low quality wine more drinkable, because actually a good wine is good to be drunk itself and putting it in a sangria it's like wasting it. However you can do whatever you want, it's really free interpretation, just like punch. In my last sangria I poured a shot of agricole rum, infused with cinnamon
I was I march in Ibiza and Have there Some Nice Sangria and I prefer white wine over red but I try some Sparkling Wine Sangria and Man o Man that One gets Me 🎉 Was Hoping to See it with Cognac or Brandy..
Made a couple pitchers for a party last night. Really, really good. Used a reasonably priced California Pinot Noir (Mirassou). Will definitely make again. Thanks for the recipe!
Just came back from a Europe trip and was thinking about Sangria from Barcelona and Portugal. Thanks for the recipe! Was thinking of experimenting more with spritzes too. Possible upcoming video idea??
So. Made this for the family. The feedback was it was strong/heavy on the wine. Not a bad thing but I think they were expecting something sweeter. If I was to make it again any suggestions on how to add sweetness. More simple syrup? Apple juice? Sweet liquor?
White who is Puerto Rican by way of Brooklyn, makes easily one of the most killer/outrageous/yummy sangria ever. I won’t give her your entire recipe because she would kill me with her machete, lol, but it does include a very, very small amount of Everclear. She actually only did that once at a party, in which the host, me, immediately got toasted.
Any family recipes anyone wants to share? Asking for a friend
Visit www.viski.com/anders & use code ANDERS15 to get 15% off sitewide!
Dornfelder (dry)
Dry Curaçao
Punt e Mes
Limoncello
Semi-rich demerara syrup
Orange wheels
Strawberry halves, sans greenery
It's very rare that I can see one of your videos and say "We can do better."
One of the keys to a good sangria is using a low quality wine, and building from it. You don't want anything too strong or offputting, and you want a large volume so I've found Franzia's "Chillable Red" to be the best. You know that's a high quality wine because instead of saying "Merlot" or "Chardonnay" or pretentious names they're honest: It's a red wine, you can stick it in the fridge. Perfect starter for sangria.
A sangria NEEDS to sit in the fridge overnight. You've gotta have that opportunity for the fruit to soak up the wine and release its flavor back into the wine. One red, one green, one orange, and maybe a lemon/lime. Use the whole things. Don't skimp by using half. The flavors they'll add are tremendously fun, and are the building blocks that will take your crummy wine to the next level.
Instead of using a syrup and seltzer water, consider replacing it with orange soda. This is how they'll make it in Spain and South America. The grand marnier is a good top-off, and so is a bit of plain vodka if you want to increase the alcohol content, but usually sangria/grand marnier will work fine. The sherry just makes the cocktail more dry, and with that comes a bit of pretentiousness that isn't necessary. You're trying to have a good time and relax with something flavorfull and a little sweet.
Made this for thanksgiving one year that was pretty good:
1 bottle wine (even rose can work)
1/2 cup brandy
1/2 cup triple sec
less than 1/4 cup simple syrup (to taste)
1 cup cranberry juice
1 cup apple cider
1 sliced blood orange
1 cinnamon stick
2 tablespoons ginger in mull bag, add nutmeg and clove
I would love to see Sangria’s British cousin, the Pimms Cup.
Your sangria is beautiful-dark sugar, dark sherry, dark orange liqueur.
Sangria CAN be delicious with gin! Both citrus-forward and juniper bombs can be great.
Always like it when you get your taster involved. She’s a delight!
Back in our college days with my friends we had 2 versions:
The red-wine called "Sangria": Merlot Red Wine + macerated berries (sliced strawberries + cut in half blackberries) + a few mint leaves
The white-wine called "Cleri" (like "clear" spanglished with "claro"): Half White Sauvignon Blanc + Half Late Harvest + conserved peaches (and their juices) + some pisco + a dash of cherry
I'm going with the last one with the late harvest and peaches... I love a nice dessert wine or ice weasel any day!
back in my college days I drank wine out of a plastic bag
Sangria is pretty foolproof. Lots of success just throwing in whatever you have on hand. I've got two sangrias batched for a party this weekend. Red one has blackberries in it. White one has peaches.
I soak my fruit in brandy the night before, and I add halved grapes to your fruit mix. I also add Cuarenta Y Tres. Looks excellent, can't make a bad one!
I learned to make this version about 40 years ago, and it never let's me down. A medium wine glass (120ml) each of, gin, spanish brandy ( fundador), cointreau. 1 bottle of tinto (basic Spanish red wine). Steep this in the sun with lemon, apple, orange and peach slices, plus 2 cups of sugar. Leave it to develop for 4 hours or so. Serve mixed 50/50 with orange or lemon fanta and ice.
I usually use merlot for my wine, then add peach schnapps, brandy, lime juice from half a lime and orange juice from half an orange. The other half of both are sliced and added to the pitcher, as well as a diced up apple (usually gala apples). I also like to add a handful of red hots (or Brachs imperials). The cinnamon candies add a spicy taste. You're correct that it's essential to let it sit in the fridge overnight, or even longer for the best, most complex flavors. Fantastic drink to sip on while sitting on the deck on a sunny day.
Spaniards and Portuguese people listening that sangria was popularized in NY 💀
Thanks for the videos Anders. After a trip to Spain years ago I fell in love with lightly spiced sangria. I make a simple syrup steeped with anise, peppercorn, clove, and fresh ginger. It adds some nice complexity with out going full Christmas. I typically use brandy but am excited try sherry instead, sounds delicious. Yum.
Sounds tasty. Love the addition of anise and ginger
1 bottle rose, 1/4 cup dry curaçao, 1/4 apricot or peach brandy, fresh strawberries, fresh peaches, +/- fresh cherries. There is some simple syrup in there too, I think, but I don’t recall exactly. Also, would leave the fruit in several hours, but not overnight.
I was taught how to make Sangria by a friend of my mother when I was very young. She and her husband and infant son had escaped from Cuba. This is very close to her recipe. She did use a small amount of brandy, but used Cointreau instead of Grand Marnier. Since the Grand Marnier has some cognac in it, that sounds like a good trade off. She also used grapes instead of the apple, which I really like. So nice recipe and yes, must do the night before.
Appreciate the comment. Cheers!
First time i was introduced to sangria was vacationing in Spain on the Mediterranean back when I was stationed in Germany 40 years ago. The Continental breakfast at the hotel had a pitcher of sangria at the table we sat at every morning! What wonderful drink to start the day.
If you want to make a more traditional Iberian version (aka Spain and Portugal) you also add 1/2 sticks of cinnamon and a few springs of mint with the fruit and sugar. You would also let the fruit macerate with the sugar and later add your strong liquor of choice and the red wine. Chill as much as possible and serve it on a very hot and dry summer day!
I make a Sangria for Thanksgiving and X-mas using frozen mango chunks and the frozen berry mix you can get from the store. I heat the fruit in a saucepan until the juice appears, then I strain it twice and add the sugar to the fruit juice (1/2 cup - 1 1/2 cup). I let it cool off then I add the wine and the juice to the pitch. Let it chill overnight in the fridge and then I add my orange peels. 😋😋😋
In Spain only tourists drink sangria.
If you see Sangria in a bar ad, you can be sure this is a bar for tourists.
What we Spanish drink is tinto de verano (summer red wine), red wine with just plain or lemon soft soda plus ice and a slice of lemon. Or beer.
I made this as a white sangria with a sav blanc. It’s great by the pool but also turns out to be a great tiki drink over crushed ice with a dash of aromatic bitters on top
I agree when spices are added it may come across as a mulled wine that didn't quite cut it. I sometimes macerate the fruit with berry sugar; it's a finer sugar that works well in cocktails in a pinch.
Az seemed quite anxious to try your punch and was not disappointed. Thanks for sharing your skills, I will be sure to make a batch with this heatwave. We just finished bottling our wine so there maybe a few bottles from last year that should be used up.
Another great recipe, bravo
Last time I made sangria i used mango and rum as that's what I had on hand and it turned out amazing. Never been able to recreate it tho 😢
One of my favourite sangrias is the original pisco punch with the red wine in it. Enjoy your weekend Anders
Actually considered pisco for this one! Sounds great in a pisco punch. Cheers David
Anders your speech always goes as a fresh flow. Thanks for the good mood you give every week!
🎉
peaches over apple. Thank me later.
How does the flavor profile change?
You sir have experience
Oooooo my peach tree is finally getting fruit this year. Thanks for the idea!
No, I’ll thank you now!
How about pineapple?
I like to do a quick easy single serve sangria by filling a wine glass with ice, fill a little more than half with red wine and the other half with blood orange soda, juice from half a lime and an ounce of brandy!
Thanks for this! After watching your videos I've become the family bartender, so my job for our upcoming beach trip is to come up with cocktails for each night...this will DEFINITELY be on the list!
One time in Seville I had a sangria with sour cherry liquire made from unaged brandy and infused with spices. Great addition.
Another great video, Anders! I love red sangria, but I also love peach sangria: another great summer drink. Could you post a follow-up video where you do a white wine peach sangria version? Please? :)
We used to live in a development where all the streets had wine names, Merlot St., Blush Cove, Riesling Way, etc. We lived on Sangaree. So I looked it up, and it’s Caribbean sangria, much the same, just swapping out rum for brandy, and pineapples and/or mangos for the apples, and adding the cloves and cinnamon. We served it every year for our neighborhood cookouts. So good!
Quick tip, if you have to empty a whole bottle like the wine : shake it in a circular motion (so it creates a "tornado" inside with the liquid on the side of the bottle) and then poor it into your next recipient... It will be a lot quicker and smoother this way! (sorry may not be the right words, English isn't my mother tongue)
If outdoors, keep it cold with frozen grapes so it doesn’t get watered down
Made some slight changes with mine... Acid adjusted 4oz of orange juice so that it had the same citric acid content as lemon juice and used that instead. Made a spiced demarara syrup with cardamom, cinnamon and vanilla. Upped the sugar to 4oz instead (maybe I overdid it with the citric acid? but I found it slightly unbalanced towards the sourness without it)... And... man... this is the best sangria I've ever had.
Hello Anders.
I think that sangria originated in Spain, although it is also made in Portugal. In this case I would say that sangria originated somewhere in the Iberian Peninsula.
Here in Portugal we make very tasty sangrias, where seasonal fruits and spices such as cinnamon, pepper berries and other spices are added.
Awesome! We are hosting my wife's family reunion this July. Sangria will definitely be on the menu!
Love large batch anything, this is perfect for the summer
Interesting recipe. I muddle the citrus, especially if I am serving it right away. Since blood oranges are in season, that will be my base citrus, providing a little bitter. In fact, thinking about it, I might add some Reagan’s bitters. I like the idea of Grand Mariner for the brandy component. Curious on your choice of French wine, as opposed to Spanish. I use Granacha.
Just happened to have it on hand. Great call on muddling!
For a winter warmer, I would add the spices and serve it heated....with brandy.
I grew up 40 years ago and stopped drinking alcohol. Ethanol is turned to formaldehyde in the liver. You guys have fun with that.
I've had Sangria at various times (to varying degrees of enjoyment) but I never realized the other elements that typically go in it. I'll have to try this out! As always love a bit of Oz in videos.
My Sangria is over-proofed with regular sangria as the base. I add rum, triple sec and peach schnapps.
Think I'll try this with a Pinot Grigio, I like white for a summery sangria. Maybe I'll try both! With rum. Thanks.
Looks delicious! I needed this recipe last week but I will definitely make this soon.
Perfect timing - thank you! We were just talking yesterday about making sangria, so now we’ve got your tasty-sounding recipe to try! We may even use maple syrup instead of demerara, since it’s already on hand and we both love the flavor. Cheers! Andrea & Kyle
I watched this the other day and I got a light bulb moment. At Christmas time my daughter made mulled wine. Being not a fan off red wine very little of it got drank. Daughter thought it was a flop and was about to dump it. "Hey, hey what are you doing. That's alcohol abuse" I said. So into the bottles it went figuring I'd come up something. Then I watched this and the light bulb came on. I got 2 bottles of the mulled wine, Cointreau, fresh oranges, lemon 🍋 a Granny Smith 🍏, strawberries 🍓 and some honey for the tartness. Wacked that all together let it sit a day and OMG. It's awesome. I figure the mulled wine had cinnamon and spices so the rest is easy. I'll be picking up some more mulled wine spices for next time.
I use Viognier as the base wine and add cut-up stone fruit; Peaches, Pears, and Apples. No sugar is needed. Cover and sit overnight in the fridge. Oh, the fruit is delicious afterward.
I tried one prosecco sangria recently with some of these ingredients, but instead of lime juice or orange they used passionfruit, and they added also a layer of pizco sour on top
That sounds incredible
I love your party/large portion recipes like the Philadelphia Fish House Punch! I would love to see more of these party-sized recipes or instructions on how to scale-up drinks!
WE LOVE YOU ANDERS
Hi made this like 5 times already and doubled the recipe also. This is so good and fantastic. I recommend this one to make . The only thing i did different i put 2 cups of simple syrup .
I finally managed to try this out today (after making it yesterday and letting it sit overnight), and ... You're right, it tastes spectacular. I can taste every ingredient in there, it's just delicious. Great recipe, thanks!
I thought sangria was Spanish for "makes clothes fall off."
Just adapted it for a holiday sangria with @anderserickson grenadine instead of the Demerara. And added holiday spices, fresh ginger, cranberries, and rosemary. Very tasty.
My favorite wine for this lite sangria is plum wine. Cheap, easy, blends well with citrus. It is best made the night before Sunday brunch. Sorry, but I do add brandy. I add chilled sparkling wine to top off if served boozy. Otherwise, its sparkling water. I really enjoy a summer sangria in a wine glass, large chunk of salted apple to garnish. Chef's kiss!!! Cheers!!!!
You can have two…you don’t need two. We have 3 potato mashers due to Amazon goof. 1 is the potato masher 2 is the backup potato masher & 3 is whatever can be mashed masher
Made this last night with these ingredients but I used Curacao instead of Grand Marnier. Fruits same as you. Hokey Smokes! This was really, really good! I fished out some of the fruit and they were great as well. I will admit that I didn't do a rich demerara, I went 1 part water to 1 part Turbinado sugar. Thank you for this and I'll be making it again for sure!
I wish I could have every drink I make with Az. Her "mmm"s would be so reassuring
I love Az!
I love sharing sangria with friends on a warm summer night. I'll be giving your recipe a try next time I entertain!
Oh, this is perfect. I just got back from Spain and have been trying to refine my recipe! Thank you!
Good timing for this recipe! I was wondering if you are planning to do a video on the forgotten classic known as Angelface 🍸 Cheers for another good video, Anders & Az! 🥂
Cheers! Perfect weather here in Central Florida for this. I want me some Sangria tonight...but good things come to those who wait.... Cheers 🍷🍷
Thanks for another great video and recipe. You’ve gotten me back into cocktails and your videos are on my regular watching rotation. Incidentally I’m a WI kid too but live abroad now. I have a lot of history and current connections to Door County. We also have at least one mutual acquaintance. So that made me all the more interested and supportive of your channel. Cheers!
Just a few days ago I was wanting to make a good Sangria and you deliver an excellent video on exactly what I need. Amazing content as always!
Oooooooooooo! Well my wife is gonna be real happy when I bring this out this weekend!
Also, would a lillet Blanc work in place of the sherry?
I have those same wine glasses! I'm definitely going to try this one. I like the sherry addition.
I have tried using apricot brandy (in place of the grand mariner), and it was a big hit.
Thank you for covering this!
Since this video came out, I was dying to make this sangria. Today is my birthday and I'm finally making it! Thank you, Anders!
I've made your recipe twice already...SO GOOD! Thank you! I wanna try a rose sangria for a bridal shower; some recipes I've seen call for vodka (which I would want to substitute for gin) but no other spirit. Can you suggest what I could add to give it a little more, "something"?
Truth about sangría: you can do whatever you want! Like paella you will always have people telling you you're wrong, but who cares. Cheers!!
Another homerun. Thanks for making my parties better, Anders (and Az!).
the beach bar from spain we used to go to as a family used to serve Sangria in the pints, my dad liked that bar, and once i could drink i did too
An spanish restaurant I like serves the sangría with fresh pineapple, in the glass.
I'd like to point out; you actually did add Brandy with the Grand Marnier. Cognac baby!🎉
I was JUST talking about making Sangria and you posted this. Perfect timing sir. Great video as always. Thank you!
My Family recipe:
1 bottle Merlot (My father uses Merlot, but I like Mencia (red) or Albariño (white)
1/2 Orange juice
1/2 Apple juice
1 cup rum
1/2 cup brandy (spain)
1/2 cup triple sec
Chop up oranges, apples, grapes, lemons, limes
Make the night before.
Wonderful recipe, we thoroughly enjoyed.
Yes! You made a sangria video! Can't wait to make this.
Gotta love sangria! Have a great weekend y'all!
Well I know what I'm doing this weekend, thanks Anders!!
Happy weekend!
Oooh tasty! Id really like this.
As a german, i can tell you that Sangrai is traditionally beeing drunk from a plastic bucket.
This is perfect when you do have wine leftovers from the dinner party last night.
Mmmmmmm Curaçao. I always did brandy in my sangria. The sherry is very adult/fancy
My spanish friend once told me that the aim of making sangria is to make a low quality wine more drinkable, because actually a good wine is good to be drunk itself and putting it in a sangria it's like wasting it. However you can do whatever you want, it's really free interpretation, just like punch.
In my last sangria I poured a shot of agricole rum, infused with cinnamon
Cannot wait to try this!!
Excited to try this this weekend! Cheers!
Hey Anders,
since it’s that time of the year again and I love this recipe, do you have a version with white wine ?
I felt like she was just WAITING to taste this one!! Haha
I’m going to try this version Anders, thank you
I was I march in Ibiza and Have there Some Nice Sangria and I prefer white wine over red but I try some Sparkling Wine Sangria and Man o Man that One gets Me 🎉
Was Hoping to See it with Cognac or Brandy..
I'm thinking drinking both at the same time makes them taste better .... and then you realize your on the floor but still smiling - good times
Love this and will try on a family vacay next month. Az’ reaction makes me think I need to let it sit a while !!!
Killer, nailed it wow ...
.
Sangria? o nectar dos deuses
Perfect for summer and love the grand marnier
Made a couple pitchers for a party last night. Really, really good. Used a reasonably priced California Pinot Noir (Mirassou). Will definitely make again. Thanks for the recipe!
Just came back from a Europe trip and was thinking about Sangria from Barcelona and Portugal. Thanks for the recipe! Was thinking of experimenting more with spritzes too. Possible upcoming video idea??
Love me some sponsorship that actually fits the brand of the creator! ♥️
My family would always make a big bowl of sangria for christmas (which is summer here)
So. Made this for the family. The feedback was it was strong/heavy on the wine. Not a bad thing but I think they were expecting something sweeter. If I was to make it again any suggestions on how to add sweetness. More simple syrup? Apple juice? Sweet liquor?
Always fun! Gonna remember this recipe for next party
White who is Puerto Rican by way of Brooklyn, makes easily one of the most killer/outrageous/yummy sangria ever. I won’t give her your entire recipe because she would kill me with her machete, lol, but it does include a very, very small amount of Everclear. She actually only did that once at a party, in which the host, me, immediately got toasted.