From Appeteasers Catering:

Sangria. A staple at many Vancouver summer barbecues (or winter anything), trips to Whistler, Sayulita, and wherever else drinkers enjoy the magic of transforming a cheap liter bottle of red wine into a delicious cocktail. There is no wrong way to prepare Sangria, but there is a best way (see below). If you check out the article on Sangria at Wineintro you will learn that its development in Spain began when the Romans started planting vineyards there around 200BC. The red wine punch the locals produced was named Sangria, as well as the many variations that followed.

Already a devout believer in Sangria, I wasn’t even slightly bothered, as some travelers seemed to be, that there was a very limited drink list in many San Sebastian pintxos bars: Sangria, Beer, and Kalimotxo (red wine and Coke). In order to sample a variety of pintxos (the Basque version of tapas) it is best practice to visit as many bars as you can, and since the first step upon entering said bar is ordering a drink to accompany the array of pintxos, you end up drinking many of the wonderful concoction. This version is not exactly the same, but its tried and true, and unlike some of the recipes on this blog, literally anyone can make this. I give full credit here to Jessica Schnurr the master mixer of Sangria. In a large pitcher combine:

  • One bottle of red wine (preferably Spanish if you want to be authentic)
  • 2 cups of orange juice
  • 1 cup of Fresca and/or soda water (basically whatever is leftover in the fridge)
  • 2 limes and 1 orange cut into small wedges
  • 2 ounces of orange brandy and/or vodka

Pour over ice when ready to serve.