How to Make Authentic Andalucían Sangría

While often misunderstood as a simple tourist drink, a proper Andalucían Sangría is a balanced, sophisticated punch. Learn the ratios of wine, brandy, and fresh fruit used in southern Spain.

Sangría is a staple of social life across Andalucía, though it is often prepared with more care at home than in the typical holiday tavern. It is a social drink, designed to be shared in large pitchers during festive gatherings or long family lunches. While many people associate it with lower quality wine and excess sugar, a proper version relies on the balance of a fruity base wine and the patience to let the fruit macerate properly.

In the heat of a southern summer, locals might opt for a tinto de verano for its simplicity, but a well-made Sangría remains the choice for celebratory occasions. This recipe uses a base of young red wine and a touch of Spanish brandy, reflecting the traditional preferences found in the region. It avoids cloying syrups, instead using fresh citrus and a small amount of sugar to enhance the natural flavours of the fruit.

Serves: 6 to 8 · Prep: 15 min · Cook: 0 min

Ingredients

• 750ml (1 bottle) young red wine, preferably a Spanish Tempranillo or Garnacha
• 50ml (1.7 fl oz) Spanish brandy, such as Fundador or Torres
• 30ml (1 fl oz) orange liqueur, like Cointreau
• 2 tablespoons (25g) caster sugar
• 2 oranges, one juiced and one sliced into rounds
• 1 lemon, sliced into rounds
• 2 peaches or nectarines, stone removed and cut into small chunks
• 1 cinnamon stick
• 300ml (10.5 fl oz) sparkling mineral water or lemon soda for a sweeter finish
• Plenty of ice cubes for serving

Method

1. In a small bowl, stir the caster sugar into the brandy and orange liqueur until the sugar has fully dissolved.
2. Pour the red wine and the fresh orange juice into a large glass pitcher or jug.
3. Add the brandy and sugar mixture to the wine and stir well to combine.
4. Drop in the sliced oranges, lemons, peaches, and the cinnamon stick.
5. Cover the pitcher and refrigerate for at least two hours, though four hours is better, to allow the fruit to macerate and the flavours to develop.
6. Just before serving, pour in the chilled sparkling water or lemon soda and stir gently with a long spoon.
7. Fill individual glasses with ice and pour the Sangría over, ensuring each glass receives a portion of the macerated fruit.

Tips & variations

• Wine choice: Do not use an expensive aged wine. A young Joven wine provides the necessary fruit-forward profile without the heavy tannins of an oak-aged bottle.
• Seasonal Fruit: While peaches are traditional, you can adapt the fruit to the season. Sliced apples or pears work well in cooler months.
• Sweetness levels: If you use lemon soda instead of sparkling water, you may wish to omit the added sugar entirely to maintain balance.
• Ice placement: Always add ice to the individual glasses rather than the pitcher to prevent the drink from becoming diluted if it sits on the table.

What to serve it with

This drink is best enjoyed with a variety of light snacks that contrast its fruitiness. Provide a bowl of Padrón peppers sautéed in olive oil and a plate of crusty bread with extra virgin olive oil for dipping. For a more substantial pairing, a chilled Manzanilla sherry or a crisp lager like Cruzcampo works well to cleanse the palate between glasses of the fruit-heavy punch. A simple side of aged Manchego cheese also complements the wine base perfectly.