Mix fruit, wine, sugar and brandy, and you have Sangria. But not necessarily good Sangria. The red wine punch’s origins can be traced back 2,000 years to ancient Romans, who first mixed wine with water to make water safe to drink. When the Romans conquered what would later become Spain, they planted not only vineyards, but the Sangria bug. Over the centuries, sangria evolved into the brandy-fortified drink it is today. In 1964, it made its U.S. debut at the World’s Fair in New York City. Today, Sangria occupies its own category, and is made with a rainbow of bases, ranging from red to white to sparkling to beer. For traditionalists, though, Sangria will always be the color of blood. This simple, classic take on red Sangria is for them.
- In a pitcher, muddle the lemon and orange chunks with simple syrup.
- Add the wine, brandy and apples. Stir to combine, then chill for at least two hours.
- Pour into glasses filled with ice, making sure to include some of the fruit chunks.
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