Sangría (pronounced sanGREEya) shot to fame as the quintessentially Spanish drink after it was served at the Spanish pavilion in the1964 World Fair in New York. Apparently, though, it was the British and the French who first drank a punch called “sangaree” or “sang gris” in the Antilles colonies in the 17th century.
Oh well, history matters not a jot when you’re sitting out on a sunny terrace and you order a large jug of this refreshing mix of sweetened red wine, lemonade, fruit and ice. Oranges, lemons, apples, grapes, peaches, just about any fruit can be added, and most sangrías worth the restaurant prices also contain a healthy measure of a liquor such as brandy, Cointreau or Triple Sec.
No two sangrías will ever taste the same. Especially at parties, where whatever spirits are to hand end up in the plastic bucket / bin / washing-up bowl. The longer the fruit macerates the tastier and headier the hooch. And the worse the hangover.