Sangría is the Spanish word for bloodletting, a frank nod to its deep red color, and Spaniards have been sweetening and fruiting their wine for centuries, especially when the wine needed the help. The version the world knows, a jug of red wine with citrus, a little brandy and ice, won much of its international fame at the 1964 World's Fair in New York. At home in Spain it is a summer party drink, more often served at a family barbecue or a village fiesta than ordered in a bar, where locals tend to ask for its simpler cousin, tinto de verano.

A jug of sangria is generous, sociable and very forgiving, which makes it ideal for a long race afternoon with friends. Make it a few hours ahead so the fruit has time to steep, then add the bubbles at the last moment.

The steeped wine

Ingredients

• 1 bottle (750 ml) young Spanish red wine
• 1/4 cup (60 ml) Spanish brandy
• 1/2 cup (120 ml) fresh orange juice
• 2 to 3 tablespoons (25 to 40 g) sugar
• 1 orange
• 1/2 lemon
• 1 crisp red apple
• 1 cinnamon stick

To finish

Ingredients

• 1 1/2 cups (360 ml) sparkling water or plain soda water
• plenty ice cubes

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