Sangría: more closely associated with Spain than Franco himself. Economical, easy to make, citrus-tasting and colorful, the drink is hailed internationally as a perfect summer cocktail. Going into a Spanish bar as a tourist, however, you might notice that sangría is more expensive than the other offerings, and not as popular amongst the locals: Spaniards tend to see sangría as a party-beverage only.

Most wax nostalgic over their amateur nights of underage botellones in the streets, getting drunk off of the poor-man’s sangria, calimochos (red wine and coke). In tapas bars and restaurants, the more experienced drinkers are likely to order vino tinto. While cheaper, we must admit that nothing is as fun as savoring those last bits of apple from the bottom of your pitcher, and certainly no drink is more culturally relevant to Spain. Go with the drink that has endured, and create your own fantastic version by improvising on the recipe below.

Ingredients:
1 bottle of red wine (750 ml)
½ cup brandy or cognac
¼ cup orange liqueur
2 tablespoons superfine sugar
½ cup orange juice
½ cup club soda
1 medium unpeeled orange, sliced
1 green unpeeled apple, sliced
1 unpeeled lemon, sliced

In a pitcher, combine the wine, brandy, orange liqueur, and sugar and stir until the sugar is dissolved. Stir in the orange juice and club soda. Add the orange, apple, and lemon, and chill. Serve over ice.
Prep Time: 5 minutes Yield: 8 drinks

*Courtesy of “Healthy Appetite with Ellie Krieger” for the Food Network, 2007