Sangria is quickly becoming a drink that a Spaniard wouldn’t be caught dead drinking. Not because it’s not good, but because the tourists like it too much! Most of my friends roll their eyes if I order Sangria. But in the summer when it’s 110 degrees in the shade, this fruity, not-too-sweet wine concoction is just the ticket.

The fast and easy way to make Sangria is to simply purchase a cheap bottle of red wine, pour it into a pitcher, add an equal part of your favorite lemon/lime soda, drop in a few slices of orange and apple, and serve over ice.

But then, again, you can drink the real stuff. I’m still debating whether or not I want to share this recipe in its entirety…

One night we went to a wonderful seafood restaurant on the beach in Javea. My friend wanted to crawl under the table when I ordered Sangria in a fancy restaurant. But when I insisted that she taste it, she quickly changed her mind. Now THAT is Sangria! I asked her if she thought they might share the recipe. She thought I was nuts. Nevertheless, when the waitress returned, I said (wearing my sweetest “I’m a stupid foreigner” grin and stammering in broken Spanish) “This Sangria is the best I have ever tasted. Can you tell me how you make it? Please????” She smiled broadly, disappeared, and quickly came back with the full recipe scribbled on a napkin. SCORE!!!!!!!!

OK, so I’ll share. But when you drink it, you have to toast the source: Los Remos in Javea.

Sangria from Los Remos (The Rower)
Javea, Spain

1 bottle white wine
1 bottle rosé wine
1 bottle red wine
½ bottle Cointreau
¼ bottle Brandy
1 bottle Vermouth
Add pieces of fruit & soda

Serve over ice. Be prepared to sit around for hours, eat tapas, and RELAX, you wired up Americans!!! :-)