Traditional Sangria

Recipe from Rafael Mateo

Adapted by Eric Asimov

Updated August 5, 2015

  • Andrew Sullivan for The New York Times
Media 1 of 1
Total Time
10 minutes, plus chilling
Rating
4(626)
Comments
Read comments

Rafael Mateo, the proprietor of Pata Negra, a Spanish wine bar in the East Village, formulated this sangria that is winelike and very refreshing, with a keen balance of tart and fruity flavors. Unlike many recipes, which specify Rioja made from the tempranillo grape, Mr. Mateo prefers using garnacha from Campo de Borja in central Spain, which he said has backbone without being overly tannic. He lightens the blend by adding rosé, and sweetens it with orange liqueur and orange soda rather than with fruit purée, a common addition, which he dislikes because, he said, it gives the sangria a grainy texture. He experimented with orange juice rather than soda, but found it, too, changed the texture. Finally, he allows the punch to knit together overnight and adds cut fruit only at the end, as a garnish. —Eric Asimov

Featured in: Refreshing New Sangrias to Chase Away Bad Memories

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:10 ½ cups (about 16 servings)

  • 2 bottles dry garnacha red wine

  • 1 bottle dry rosado (Spanish rosé)

  • 12 ounces orange soda (preferably a less-sweet brand such as Spanish KAS or San Pellegrino aranciata, or use Fanta)

  • 1 ounce Torres orange liqueur or Triple Sec

  • 2 ounces Romate or other Spanish brandy

  • 1 tablespoon sugar, or to taste

  • 2 apples, cored and diced, for garnish

  • 2 oranges, cut into wedges, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

13 grams carbs; 164 calories; 1 gram fiber; 9 milligrams sodium; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large vessel, combine all liquid ingredients. Stir with a wooden spoon. Let rest for 5 minutes. Taste, and add sugar if desired, stirring to dissolve. Refrigerate for at least four hours, preferably overnight.

  2. Step 2

    To serve, fill glasses with ice. Pour 5 ounces sangria into each glass and garnish with diced apple and orange wedges.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
626 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Rafael

I squeeze fresh orange juice and add carbonation to it. It's better tasting and has no sugar or corn syrup added. This makes it better tasting and is not hard to do.

Lauren

To make batches in a standard pitcher, I use: 4 cups red wine, 2 cups rosé, 3/4 cup San Pellegrino, 1 Tbsp triple sec, 2 Tbsp brandy. I make "freezer sangria" using this recipe. I put the "garnish" fruit in tall asparagus mason jars (the pint and a half jars with straight sides), add peaches and blueberries, pour the liquid from the pitcher, then freeze. I use these as the "ice" in my cooler for summer camping trips... just thaw and drink! 1 pitcher = 2 mason jars. 1 recipe = 2 pitchers.

juleezee

I'd say add one or two sliced oranges and extra seltzer (not club soda, it has salt) to the mix, let it sit overnight in the fridge and then remove the slices before adding the garnish and serving it. Avoids the use of a sugary soda; Fanta and arranciata both have gritty bits of orange peel in them, so you'd have to filter the sangria if no grit is your aim.

YiaYia

Must say this looks grand! What I particularly dislike are sangrias that add spices (e.g.cinnamon, anise, cloves, etc.). They tend to distract from the cooling nature of the drink & I always suspect they’re trying to cover for genuinely flawed wine.

Liza

Added about a cup of grapefruit juice, but even as is, this is an ol' faithful.

NYT fan

This was a hit at the Friendsgiving!

Private comments are only visible to you.

Credits

Adapted from Rafael Mateo, Pata Negra, New York

Recipe Tags

or to save this recipe.