Sangria, Arriba Arriba!

Recipe modified from:

My virgin attempt at making sangria yesterday for a dinner party went pretty well and I am excited to share this recipe.
Sangria is a wine-punch typically served during summer in Spanish-influenced countries. I was first introduced to it at a popular Barcelona restaurant  called Le Quinze Nitz in Placa Reial, just off the main street of Las Ramblas. It was a refreshing twist to the weeks of house wine I have been drinking during the summer of 08 in Europe and I was hooked. The sangrias after that have been pretty forgettable though, but now I know just the right in-house remedy to it!

My critics have mentioned that this Sangria was not like the other ‘flat’ ones they have drank before. I guess a big part of its success was due to the fizzy ginger ale that was added just before serving. The ginger ale that I used wasn’t the normal off-the-shelves Schweppes but the Fresh Ginger Ale by Bruce Cost (available at Jones the Grocer) . This ginger ale is unlike any other as it is ‘unfiltered’, meaning you could actually see the strips and bits of ginger settling at the bottom. Adds a little authenticity to the whole ‘ginger ale’ story. (and no, I am not receiving any royalties for this free product placement ad)

I have twiddled with the recipe a little as I found it a little too sweet. Remember to let it ‘marinate’ for 24 hours for best effects. Enjoy your Sangria!


  • 1 bottle of Merlot/Cabernet Sauvignon, Shiraz (or any other lower grade red wine)
  • 1 lemon, cut into wedges
  • 1 orange, cut into wedges
  • 6 limes, sliced into halves
  • a small can of pineapple cubes with syrup
  • splash of orange juice
  • 1 bottle of Fresh Ginger Ale (as introduced above) or 4 cups of normal ginger ale
  • 2 shots of gin (optional – i did without it)
  • 1 cup of strawberries/raspberries (i did without this either, i didn’t see how it would add flavour to the entire punch)
  • Sugar (i advise you to add this last and add an amount to your liking)


  1.  Find a nice pitcher with a cover/spout that would allow you to filter off unwanted pulps/skin/seed when pouring.
  2. Pour the bottle of red wine into the pitcher.
  3. Squeeze the lemon, orange and lime juices into the pitcher. Throw in the squeezed wedges.
  4. Add the can of pineapples and half the syrup
  5. Add the OJ and an optional dash of gin if you want.
  6. Give it a good stir and stick it in the fridge for at least 10 hours (24 hours would be optimal)
  7. Before serving, pour the ginger ale and add the optional berries into the mixture
  8. Add some sugar if required (no more than 2 tbsp)
  9. Serve over ice if you want it mild.

2 thoughts on “Sangria, Arriba Arriba!

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