For months now, I’ve been asking my Abuelo (grandpa) for his famous sangria recipe. Of course, I once had it and lost it. Finally, it’s back and I’m happy to share this family secret with you.
Abuelo Martin’s famous Sangria has been the hit of my parties for years! This recipe is famous for a couple of reasons: 1) It’s delicious and 2) It’s strong! Add a tapas theme to your party and you’ll be the most popular kid in school. Now onto the recipe:
• ½ liter of brandy
• 1 bottle (750ml) of wine (red or white)
• 1 bottle (750ml) of triple sec
• 1 bottle (750ml) of port wine
• 1 liter of 7-up or Diet 7-up
• 2 liters of Orange Juice
• ¾ lb brown sugar
• 1 orange (quartered with skin)
• 1 apple (quartered with skin)
• Optional: 1 can of guavas (quartered)*Guava recommended if making white wine sangria
You will need a large bowl for mixing/serving. Pour all liquid ingredients into large bowl, mixing with wooden spoon along the way. Add brown sugar as you go. Mix well. Add fruit. Mix. Cool in refrigerator for at least 2 hours. You can also make the night before an event (for ideal flavor).
Serve in a wine or highball glass with sangria-soaked fruit atop!
Choosing Red vs. White Sangria
Choosing to make a red vs. white sangria is a matter of preference (and season sometimes). I tend to prefer red sangria, but on exceptionally hot summer days (maybe in Miami), I’ll occasionally go for the luscious white version (guava and all). Serving guava in white sangria became quite famous at Victor’s Cafe in New York City (Cuban food). My grandfather worked with the sommelier there and compared sangria notes with him before finalizing his own delectable concoction. My advice is to make a batch of red and white for your next party. That way, you won’t go wrong. By the way, finding fresh or canned guava is not always as easy as when you’re in Miami. If your in other parts of the country, try your Latin markets or the ethnic food section of the supermarket and keep your fingers crossed for the delicious ingredient.