Traditional Spanish Sangria
m i x o l o g y
Andalucia, with its deep Roman roots and Moorish influences, is the land of flamenco music, bullfighting and dark-eyed ladies with carnations tucked in their hair.
But it is also touched by a heavy dose of Anglomania. Many old-fashioned British traditions exist in Andalucia to this day. Perhaps we have sherry to thank for that. The sherry industry, centered in Jerez de la Frontera, Sanlucar de Barrameda and El Puerto de Santa Maria, is as booming today as it was in the 17th century, when the export of sherry wines and brandy established an enduring connection with England.
British savoir faire may be considered the ultimate in elegance–but transported to southern Spain, that elegance receives a strong dose of Spanish fun. What results is an explosive concoction of propriety and hilarity of the British stiff upper lip meets the nonchalant manana culture. This oddly charming mixture is most apparent where classic British cocktails are given a touch of Spanish alegria.
My own education in libations was nearly a birthright. My godfather, Alfonso Domecq, of the notable sherry family, was married to my father’s sister Silvia. They were my favorite aunt and uncle, she incredibly charming and beautiful, he so attractive and debonair. Every year I would spend a few days with them in Jerez, where I visited bodegas, sipped extraordinary wines and brandies and walked among chalk-marked barrels dating from the 1700s. I saw Napoleon’s signature, Empress Eugenia’s personal barrel of wine and watched in awe as the catador dispensed a perfect serving of sherry from a barrel with a mere flip of his wrist.
Many classic drinks and certain foods of Andalucia were inherited from the British, then changed to suit the tastes of the Andalucian people. They remain, however, in essence, totally British. We sipped minted iced tea on warm summer afternoons, had Bullshots on chilly winter mornings before partridge shoots and made Bloody Mary before grand Sunday lunches. We didn’t really need an occasion for raising a glass, though. Growing up, a visit from the Domecq cousins always meant a heavy round of drinks and loads of fun.
ANDALUCIAN SPANISH SANGRIA
- a bottle of Spanish Rioja
- 1 orange, seeded and sliced into 1/4″ rounds
- 1 lemon, seeded and sliced into 1/4″ rounds
- 1 apple, seeded and sliced into 8 wedges
- 1 peach, pitted and sliced into 8 wedges
- 1 cup Contreau (orange liqueur)
- 16 fl oz lemon-lime soda
1. In a 2 quart glass pitcher, combine all the ingredients.
2. Fill 6 – 8 glasses with ice and pour sangria into each. Spoon some of the fruit into each glass for garnish.
It all started when my husband and I moved from a tiny apartment in Manhattan to a cottage in Florida where there was… a real kitchen. As a Spaniard, I believe it is in my DNA to be hospitable and welcoming and so I rediscovered my passion for cooking and entertaining. Sharing recipes, ideas, what-to-do, how-to do-it and when-to-do-it became my most favorite subject of conversation.