Iberian Peninsula, ~18th century.
| 4 oz · 120 ml | RED WINE | 13 % |
| ½ oz · 15 ml | BRANDY | 40 % |
| 1 oz · 30 ml | ORANGE JUICE | |
| ½ oz · 15 ml | LEMON JUICE | |
| ½ oz · 15 ml | SIMPLE SYRUP | |
| 1 oz · 30 ml | SODA WATER |
1 oz taken as 30 ml in the metric column.
1 oz taken as 30 ml in the metric column.
| Pre-batch | 6.5 oz mixed with ice, 0.72 oz of it pure alcohol |
|---|---|
| Melt | Stirred: +15 % of the pre-batch, +0.97 oz of water |
| Topped | Poured after the melt, kept whole: soda water 1 oz, no alcohol |
| Served | 6.5 + 0.97 + 1 = 8.47 oz in the glass, 0.72 oz of it alcohol |
| Strength | 0.72 ÷ 8.47 = 8.5 % ABV as served |
| Ethanol | 0.72 oz × 29.57 ml × 0.789 g/ml = 17 g · about 118 kcal from the alcohol alone |
FROM RED WINE · famous antioxidant in red wine
The famous antioxidant from grape skins, concentrated in red wine because reds ferment with skin contact. Hyped in the 2000s for cardiovascular benefits at doses far higher than wine actually delivers: a glass of red contains roughly 1 mg, the studied doses were ~250 mg. Still beautiful chemistry. Just not the something the magazine articles promised.
ALSO IN Mulled Wine · New York Sour
FROM CITRUS · the lemon aroma
Lemon's defining note: technically a mix of two geometric isomers (geranial and neral) that read as the same aroma to the nose. Lemon peel, lemongrass, lemon verbena, and Indian chai all carry it. In cocktails it's what a lemon twist contributes that lemon juice can't: the volatile expressed from the oil glands, not the acid from the pulp.
ALSO IN Margarita · Mojito · Daiquiri · Whiskey Sour · Gimlet · Moscow Mule · Paper Plane · Aviation
Red wine, brandy, citrus and soda, steeped with fresh fruit. The overnight infusion is load-bearing: tannins from the wine bond with fruit pectin, and ethanol extracts limonene from citrus peel over 12–24 hours. Spain's national punch.
Sangria's roots are older than its name. Spiced Roman wines such as conditum paradoxum are often cited as distant ancestors, and Spain's wine punches picked up local fruit and citrus along the way. The modern Spanish sangria recipe stabilized in the 19th century. American exposure came through the 1964 World's Fair in New York; the Spain Pavilion served sangria to enormous crowds. The drink boomed through the 1970s and is now ubiquitous at Spanish-themed restaurants globally.
