On the all-new episode of Bottomless Brunch at Colman’s, Colman is joined by Common and Watchmen and Aquaman star Yahya Abdul-Mateen II for a feel-good, freestyle brunch. Grab your favorite fruit and red or white wine (make sure it’s dry!) because this week we’re making the refreshing Spanish cocktail, Sangria.
Let’s start by gathering the ingredients:
- Fruit (you’ll want to make sure it’s not too soft so it can absorb the drink without falling apart. Think fruits like apples and oranges).
- Orange juice
- A sweetener (e.g., brown sugar or cane sugar)
- Liquor (e.g., brandy or rum, or feel free to replace with seltzer)
- Dry Spanish red or white wine (feel free to replace with grape juice)
Unlike a lot of other cocktails, Sangria is a bit more freestyle. You’ll want to taste as you go to make sure the alcohol, wine and sugar ratios are to your liking.
Step 1: Add your fruit and sugar to a large pitcher and muddle
Step 2: Add orange juice and brandy and muddle again to combine
Step 3: Add red wine and stir to incorporate, then taste and adjust flavor as needed.
Step 4: Add a bit more brandy, orange juice and brown sugar. Stir to combine.
Step 5: Add ice and stir once more to chill.
Remember, the longer Sangria sits, the better those flavors will meld together. If you have the time, let the cocktail sit for up to 12 to 24 hours in the fridge. If you plan to let it sit longer, consider putting it in an airtight container or freezing so it stays fresh longer.
Want to add another twist to your Sangria-sipping day? Make it a drinking game with these facts about the cocktail:
- One of the earliest versions of Sangria was in the 1700s. That drink was made with red wine, brandy, and spices.
- Sangria means blood in Spanish.
- Sangria was introduced in the U.S. at the 1964 New York World’s Fair.