A Sangria For Every Palate: Sweet, Dry & Everything In Between
Whether your taste buds are pleased by the sweet, enticed by the dry, or frolicking in the middle, there's a sangria recipe out there with your name on it. Let's uncork some creativity and explore the spectrum of sangria recipes, ensuring there's something for every palate.
For the Sweet Tooth
If you're the type who thinks life's too short to skip dessert, meet your liquid match—the Sweetheart Sangria. Picture this: Start with a 750-ml bottle of white Moscato wine and combine it with 80 ml or ⅓ cup Chambord liqueur. Add some citrus fruits of your choice. We recommend a mix of chopped fresh peaches, a thinly sliced blood orange, some fresh strawberries, and raspberries. Top off the pitcher with 350 ml of sparkling water or lemon-lime soda. A fruit party with irresistible sweet notes and a bubbly finish, this sangria is like summer in a glass, if summer were made of candy and sunshine.
The Dry Crowd
Now, if you're someone who appreciates tradition, which translates to the Spanish reds in Sangria speak, this one is sure to impress. We recommend a bottle—or 750 ml—of Rioja, Garnacha, Tempranillo, or another Spanish red to form the base of this sangria. Throw in citrus fruits, like half a medium orange with the rind on, and some lemon slices for freshness. Surprise the mix with some chunks of pineapples, which will bring their tangy sweetness and do the sugar’s work. Throw in a few berries if you’d like, and finish off with either ginger ale or sparkling water. A respectful take on the traditional Spanish sangria recipe, this variant maintains the dryness of the wine, with the fruits bringing in the sweetness, without making your drink too sugary.
The Best of Both
Caught in a sweet vs. dry dilemma? The In-Betweener Sangria is your peacemaker. This one’s all about balance. We’re mixing a nice Spanish red (750 ml) with 300 ml of Captain Morgan Spiced Rum. To make things more interesting, add 100 ml of a brandy of your choice. Call on the citrus squad (oranges and lemons) along with 100 ml of fresh orange juice for a bit of tang, and toss in a cinnamon stick to warm things up. A whole-cut apple and a handful of blueberries will give this blend a nice sweetness without overwhelming your taste buds. Let this sangria chill in the fridge before serving it with ice. Not too sweet, not too dry—this recipe hits the spot.
Serving Suggestions
Making sangria isn't just about the mix. The presentation matters just as much. Play with combinations, and don’t be shy about sharing the love. Invest in good-quality pitchers, and then pour your sangria into glasses that let its vibrant colours shine. Garnish with a bit of flair and raise a toast to the good times. Whether you’re a sweet fiend, a lover of all things dry, or somewhere in the middle, there’s a sangria out there that can bring the party to you.
