Sí Sangria! Recipe

sí sangria & beer on tap

1. 1

   Macerate the fruit

   In a mixing glass or small pitcher, combine the orange slices, lemon slices and diced apple with the simple syrup, brandy and orange liqueur. Add the cinnamon stick. Gently muddle 6–8 times just to release juices and oils — do not pulverize. Let macerate for 8–10 minutes at room temperature so fruit softens and absorbs alcohol and sugar.

2. 2

   Add the wine and citrus

   Pour the dry red wine and fresh orange juice into the mixing glass with the macerated fruit. Stir thoroughly for 10–15 seconds to blend flavors and dissolve any remaining syrup. Taste and, if you want it sweeter, add up to another 5–10 ml simple syrup and stir again.

3. 3

   Prepare the glass

   Fill a 20 oz vaso (or an equivalent 20 oz glass) about three-quarters full with cubed ice (approximately 1.5 cups).

4. 4

   Assemble the sangria

   Using a spoon or a small strainer if desired, pour the wine-and-fruit mixture into the prepared glass, making sure some fruit pieces transfer into the glass for texture and visual appeal. Leave about 40–50 ml of space at the top for the cava.

5. 5

   Top and finish

   Gently top the sangria with 120 ml cava (sparkling wine) to add effervescence. Give the drink one gentle stir with a bar spoon (3–4 turns) so the cava mixes without losing too much fizz.

6. 6

   Garnish and serve

   Garnish with the orange wheel on the rim and a fresh mint sprig tucked beside the fruit. If you left the cinnamon stick in the maceration, you may either discard it or leave it in the glass for aroma. Serve immediately with a straw or short stirring spoon.

7. 7

   Notes

   If you prefer a stronger brandy flavor, increase brandy by up to 10 ml and reduce cava by the same amount to keep total volume near 20 oz. For a lighter, non-sparkling version, substitute chilled club soda for the cava (120 ml).