Aplomb with fruit, spices and a taste of summer, Sangria is the drink of choice for many on a balmy evening or during long lazy lunches. However, while for many Sangria is reminiscent of the warmer months, and lingering sunshine its origins are much more humble.
In a brief history lesson of Sangria we learn that the origins of the cocktail can be traced back thousands of years to the time of the Romans sweeping through Spain and planting vineyards in many of the country’s coastal regions. As the vineyards flourished, so too did the prevalence of wine in the home as water during this time was unsafe to drink. Therefore, Sangria was invented as a way to keep hydrated, as well as ward off bacteria from unclean water, genius! The fruits and spices were added as a way to spice things up from what was in its basic form watered down wine.
Fun, flirty and refreshing the wine based concoction has made its way from ironically sober beginnings to becoming one of the most popular drinks worldwide. Coming in many different varieties, from different wines, to fruits and spices there is still no doubt that a jug of Sangria is one of the best ways to bring people together.
To celebrate the warmer months and the festive season, Brown Brothers have created a refreshing and colourful cocktail perfect any occasion. The recipe is lighter than traditional Spanish sangria, with a fruity and citrus twist combining seasonal fruit, fresh mint, ginger ale and chilled Brown Brothers Cienna.
- 2 ripe yellow peaches, sliced
- 2 cups strawberries, sliced
- 1 large orange, sliced
- 1 bottle Brown Brothers Cienna, chilled
- 250ml ginger ale
- Ice cubes and fresh mint leaves, to serve
- Combine the fruits in a large serving bowl or pitcher.
- Add Brown Brothers Cienna, ginger ale and mix well.
- Serve with ice.
- Substitute any fruit to your taste.