SANGRIA, THE ANTI-HEAT DRINK

Sangria is one of the quintessential drinks in Spain, known worldwide and enjoyed by all those who dare to try it.

---

There are many stories and legends about the origin of sangria, but one of the most reliable says it dates back to the 1800s and was created by farmers in Spain and Portugal, who would prepare it with the local produce available at the time: wine, apples, peaches, and citrus fruits. Another version claims that sangria's origin goes back to 1720 and was the idea of a group of British sailors. During that time, alcohol was banned in the Antilles, so they masked Spanish rum with honey, spices, local fruits, and wine to make it appear like fruit juice and bypass the prohibition.

It wasn’t until the late 18th century that sangria started being mentioned in Spanish texts, and the term ‘sangría’ as a drink didn’t appear in the Royal Spanish Academy (RAE) dictionary until 1803, where it was defined as "a drink made of lemon water and red wine." In fact, a wine lemonade had been made during the 18th century, but the word ‘sangría’ ultimately replaced it.

Aside from the original recipe, there are now thousands of versions of sangria: nearly every Spaniard claims to have the authentic one. Some add rum or brandy, while others use spices (especially cinnamon, vanilla, or cloves).

Its reddish color, sweetness, and the certainty that it’s served cold are key qualities for an ideal anti-heat drink. However, sangria doesn’t always have a good reputation, mainly because it is often overused in tourist areas, where it is made with excessive alcohol for profit. The secret to the best sangria lies in the quality of the ingredients and its maceration, which must be done with care and patience to allow the flavors to meld properly.

Sangria