Cocktail of the Week

Sangria—what's red and wine and fruity all over?

Red wine really doesn’t work on a hot day. So when your life revolves around a balmy, Mediterranean climate, something’s got to give.

Clearly exasperated with the situation, Spanish red wine fans invented Sangria, a way to enjoy the stuff regardless of the weather because it’s full of fruit, sweeteners and ice.

Sangria is essentially a wine punch and, like most punches, it’s a refreshing tipple that packs quite a… well, you know. The beauty of punch is that it’s pretty easy to modify the recipe according to taste or what fruit’s seasonal—try adding fresh or frozen berries.

Plus, there’s no hard and fast rule on what varietal of wine to use (white is also an option), so if you like it in a wine glass, you’ll like it in a Sangria. For an extra kick, you might like to add a couple of shots of liquor to the mix. Go on…


1 bottle of red wine, chilled
1 lemon, thinly sliced
1 orange thinly sliced1 lime, thinly sliced
1 apple, peeled, cored, thinly sliced
1 cup pineapple chunks
2 tablespoons caster sugar
4 cups ginger ale, chilled
Splash of orange juice or lemonade, chilled
2 Shots brandy or Cointreau or gin or triple sec

Place lemons, oranges, limes, apples and pineapple in a jug. Add the sugar, orange juice and two shots of your preferred liquor, cover and refrigerate for at least 1 hour. Then, add red wine and ginger ale.

For the richest flavours, refrigerate overnight. To serve immediately, add ice to the jug and serve in a glass over ice. The key is 'chilled'.

Photo by: iStock Photos
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