Before we tell you how to make it, take a ride in our way-back machine… see the sangria served at 1950s parties, when fun-filled hosts wanted to offer something “continental.” Into a punch bowl they would pour some red wine and a can of fruit cocktail, including the syrup. We think it’s time for a reset.
• ON-DEMAND: Listen to Alex describe a version of this sangria on The Faith Middleton Food Schmooze®. •
Alex’s potent mood bath has some bitter orange notes, and just enough sugar to make you smile. If you’re not big on sugar, start out with two tablespoons and taste until the sangria is sweet enough for you. Or, skip the sugar all together. Up to you.
The surprise is that the effervescence comes mainly from a splash of soda, American or Italian, whichever one you can find. Also, up to you. Faith and Alex are big fans of the Italian herbal concoction, Aperol, with its burnt orange flavor, and this sangria uses it to its best advantage. You have never had a sangria like this, one foot planted in tradition, and one foot planted here and now.
Include the brandy, as Alex’s dad traditionally does, or skip it for a simple version. If you include the brandy, let guests know before they fill their goblets. The sangria is easy to drink, and the brandy packs a punch.