Sangria shares a common trait with many classic cocktails: its origins are murky. No one knows exactly when it was created or by whom. Yet, it has become wildly popular, even earning its own holiday: National Sangria Day, celebrated every year on December 20. This event honors what might be the most famous drink from Spain and Portugal—a wine-based punch with roots stretching far back in time and even an EU regulation protecting its national identity.
The History of Sangria
Historians suggest that a possible ancestor of Sangria is Limonada de vino, a drink made as early as the 14th century using wine, lemons, sugar, and cinnamon. It was often served during Holy Week celebrations.
Over the decades, a new type of drink began to emerge, likely evolving from Limonada de vino. It was called Sangaree and, according to some historical accounts, originated in the West Indies before making its way to the American colonies. Sangaree dates back to at least the 16th century, and recipes for it can be found in Jerry Thomas’ Bartender’s Guide (1862). These versions used sherry, port, brandy, and gin as base spirits.
The final step in the drink’s evolution was the transition from Sangaree to Sangria. While the exact timeline is unclear, Sangria was already widely consumed by the early 19th century.
Sangria According to the European Union
In January 2014, the European Union passed a regulation to protect the identity of certain culturally significant flavored drinks. Among these was Sangria, which, under EU law, can only be marketed as “Sangria” if it is produced in Spain or Portugal. Other similar drinks can exist, but they must state their origin—for instance, “German Sangria.”
The EU defines Sangria as a drink made with wine, flavored with citrus extracts or essences (with or without actual citrus fruits). Spices and carbonation are optional, but artificial coloring is prohibited, and the alcohol content must range between 4.5% and 12%.
The Art of Proper Sangria
For a long time, Sangria had a bad reputation among cocktail enthusiasts, thanks to amateurish versions meant either to warm you up (in the hot version) or simply quench your thirst (when served cold with ice). The drink’s image wasn’t helped by the existence of countless recipes, with each region of Spain and Portugal creating its own variation based on local fruits.
However, this focus on regional fruit also hints at how to craft a truly excellent drink: by using fresh ingredients and carefully balancing how each component interacts. This means selecting the right type and amount of spices, as well as achieving the perfect ratio of wine to fruit.
A “Gourmet” Approach
In the past, Sangria often relied on low-quality wine, as it didn’t make sense to add spices and fruit to a premium bottle. This mindset still holds for casual, home-made Sangria. But in the world of mixology, wine is viewed as the cornerstone that elevates the drink.
For these elevated versions, Sangria is always served chilled or over ice. A common recommendation is to choose a dry red wine with good acidity, low tannins, and notes of strawberry and raspberry (rather than blackcurrant or plum). Tradition suggests using a Spanish or Portuguese wine, such as one made from Garnacha or Tempranillo. However, experimenting with wines from other countries—like a French Pinot Noir or an Italian Barbera—is perfectly acceptable.
Dale DeGroff’s Sangria Recipe
In his book The Craft of the Cocktail (2002), Dale DeGroff opts for a dry Spanish red wine in his recipe, which serves six.
Ingredients
- 3 slices of orange
- 3 slices of lemon
- 3 slices of lime
- 1 bottle of dry Spanish red wine
- 60 ml simple syrup
- 60 ml fresh lemon juice
- 90 ml fresh orange juice
- 90 ml orange curaçao
- 90 ml white grape juice
- 180 ml brandy or vodka
- Club soda to taste
Method
In a large glass pitcher, combine the orange, lemon, and lime slices with the lemon juice and simple syrup. Muddle the fruit gently with a wooden spoon or muddler. Add the remaining ingredients and stir well. Top with club soda and serve in red wine glasses with a few ice cubes.
Garnish
Seasonal fresh fruit.
Sangria Twists to Try
The versatile and regional nature of Sangria makes it perfect for experimentation. Popular variations include white Sangria (often made with Pinot Grigio) and rosé Sangria (frequently crafted with Provençal wines). Some lower the alcohol content by swapping brandy for kombucha, while others experiment with alternative spirits like pisco. The choice is yours!
