Sangria de Cádiz

Like other popular summer cocktails in Europe (example: the Italian "spritz"), citrus is the star when making authentic Spanish sangria. The recipe for sangria changes depending upon where one has it in Spain. The commonality, however, is that the added fruit was always oranges. And rightfully so. Valencia oranges are local, super-saturated with juice, and could be mistaken for candy by the sweetness. Apples are a popular  "sangria fruit" in the U.S., however very few apples found their way into my glass in Spain. Culture shock. Perhaps that is purely an American trait?

In Madrid, brandy was added (the bartenders also told me), and gives a very subtle depth of flavor. Thinly-sliced lemon rings clung to the perimeters of  glass pitchers. These were works of art and images I will always remember: Chunky glass vessels brimming with burgundy sangria but contrasted with vibrant yellow rings. Perhaps it is the "artist" in me, but I found this color-combination quite striking. It was like a having a sophisticated "Tinto de Verano" (a popular spritzer of lemon soda and red wine...Charlie's addiction).

Further south, in Cádiz, I detected brandy again ...and with (surprise!) oranges. However, cinnamon was added, and was (perhaps) the best sangria I have ever had. The combination was beautiful. The addition of cinnamon might be a bit scary, but do try it. It is a fantastic surprise to your taste buds. This I found to be the best recipe ...and so distinctly Spanish.

Picking a wine is also very important. Don't just buy "cheap" red wine. Similar to when you cook with wine, you want to add one that you like to drink on its own. You want to avoid something heavy like a Tempranillo. The lighter the better. Try a table wine like a young Cabernet or a Douro from Portugal. These are fairly easy to find. If you can get your hands on a pure, bare-bones, Spanish vino tinto, get it! The label will simply say "vino tinto" or "vino de la mesa". 

Ingredients:

1 single (mini) bottle of brandy

1 bottle of red table wine

Cinnamon sticks (3-4)

(depending upon taste) one-fourth to one-third of a bottle of Lemon soda (Sprite is fine. If you have access to authentic Spanish exports, buy a bottle of "Gaseosa" soda or "Kas" limón) 

1 lemon, sliced

2-3 oranges, sliced

Mix all ingredients (including the cinnamon sticks) in a pitcher. Squeeze some of your citrus juice into the mix as well. Try to mix well enough to get some specks of cinnamon off the stick and into your mixture. Serve in a glass or tumbler with a cinnamon stick as garnish. ¡Qué rico!