But, how did sangría come about? One of the most credible historical reconstructions dates back to the 19th century, when it was a drink enjoyed by Spanish and Portuguese peasants, who prepared it with the ingredients available to them: wine, peaches, apples, and citrus fruits. However, according to another version, it was created in the 1700s by a group of English sailors. Upon reaching the Caribbean, they devised a clever way to bypass the prohibition on alcohol: they disguised Spanish rum with honey, spices, and pieces of local fruit, making it look like an innocent fruit juice.
Whatever the original recipe (now lost), today there are thousands of variations of sangría: practically all Spaniards have their own version and claim it to be authentic. Some add rum or brandy, others use spices (especially cinnamon, vanilla, or clove), some dilute it with soda, and others, like the younger crowd, sprinkle it with orange juice to make it shine. What wine to use? There is plenty of freedom of choice.
Even the fruit isn’t always the same: you can use peaches, add apples, pineapple, kiwi, strawberries, or berries, or during the winter months, replace peaches with pomegranate... and so on. The secret is letting it rest. It should be prepared at least a day in advance so that the fruit macerates in the wine overnight, allowing it to develop a rich flavor.
