Sangria has its roots in Spain, dating back to the 18th century when water was often unsafe to drink. Mixing wine with fruit juices, spices, and sometimes even brandy was a way to create a refreshing and safer beverage. 

The name "Sangria" comes from the Spanish word "sangre," meaning blood, referring to the deep red color of the drink when red wine is used. Originally, sangria was a punch made with red wine, citrus fruits, and spices, served in a communal bowl. As the drink gained popularity, regional variations emerged, with each region putting its own twist on the recipe. Sangria became a staple at Spanish festivals and celebrations, and eventually spread to other parts of Europe and the Americas. 

In the 1960s, sangria experienced a surge in popularity as a result of the tourist boom in Spain. Bars and restaurants began serving the drink to visitors, and it became an iconic symbol of Spanish culture and hospitality. Today, sangria is enjoyed worldwide, with variations incorporating different types of wine, fruits, and even sparkling water or lemonade. However, the traditional Spanish version remains a beloved and refreshing drink, especially during the warm summer.

Ingredients:

• 1 bottle (750ml) dry red wine (Rioja or Tempranillo work well)
• 1/4 cup (60ml) brandy
• 1/4 cup (60ml) orange juice
• 1/4 cup (60ml) lemon juice
• 2 tablespoons (30ml) sugar (or more to taste)
• 1 orange, sliced
• 1 lemon, sliced
• 1 apple, sliced
• 1 cup (150g) fresh or frozen mixed berries (optional)

Instructions: In a large pitcher, combine the red wine, brandy, orange juice, lemon juice, and sugar. Stir well to dissolve the sugar. Add the sliced orange, lemon, and apple to the pitcher. If using berries, add them to the mixture. Refrigerate the sangria for at least 2 hours, or overnight, to allow the flavors to blend. Before serving, give the sangria a good stir and taste. Add more sugar if desired. Serve over ice, garnished with additional fruit slices if desired.