A Glass of Sangria
THE BLOOD OF THE MATADOR
It might be named after the Spanish word for blood – Sangre – but you needn’t stick solely to bloody-coloured claret…
Standard: A bottle of red wine
Upgrade it: 1/2 bottle red, 1/2 bottle rosé
Another dimension: 1/3 red, 1/3 rosé, 1/3 prosecco
Pro tip: Cheapest Indian wine is for Rs. 450 (small bottle) Rs. 900 for regular size.
THE HARD STUFF
For your one-way ticket to fiesta town…
Standard: A couple of shots of brandy
Upgrade it: A couple of shots of spiced rum
Another dimension: A couple of shots of orange Curaçao
Pro tip: Soak your fruit in the alcohol for an hour before mixing it all together to get a better juicy hit.
SWEETEN IT UP
To make it go down quicker and smoother than Barcelona’s Sergio Busquets
Standard: Two cups of fizzy water
Upgrade it: Two cups of lemonade
Another dimension: Two cans of Fanta
Pro tip: If you want to sack off the Spanish vibe and go proper English way with your sangria, try adding ginger beer instead.
THE HEALTHY-ISH BIT
For at least one of your five-a-day, while still getting your booze sufficiently on.
Standard: Oranges, apples, lemons
Upgrade it: Pears, raspberries, plums
Another dimension: Kiwis, watermelons, pineapples
Pro tip: Thinking of adding a banana? Don’t. It’ll break up into mush and give the whole thing a cloudy appearance.
For the perfect accompaniment to an Ibiza sunset. Or a Mancunian afternoon, for that matter.
Standard: Leave in the fridge for one hour
Upgrade it: Pre-chill then pour it into an iced jug
Another dimension: Pre-chill both the sangria and your glasses for a proper classy effect
Pro tip Sangria doesn’t have to be super cold. Some Spaniards think that serving it slightly warmer brings out more flavour.