IIRC I got this recipe from the woman who created it for Amada restaurant in Philadelphia. I made a gallon of it two weeks ago for a party and as usual it was a big hit:
Sangria for red or white
Inexpensive wine: Vella bag-in-a-box
1 part orange liqueur: Torres Gran Orange is the best or Triple sec works OK
1 part brandy (Spanish brandy is best but E&J California will do
to five parts of wine
So if a 750 ml bottle of wine is 25 oz. add 5 oz each of orange liqueur and brandy
Add 1 part simple syrup - spiced simple syrup for red wine, plain for white wine.
Simple syrup is water and sugar boiled down a bit and some clear Karo syrup added if you want.
Taste and see if it's sweet enough. If not, add a bit more syrup.
Mix everything up and chill.
Add chopped fruits of your choice: pears, apples limes, oranges, lemons, which have also soaked a little in a similar mixture of liqueur and brandy.
Allow to macerate for at least one half hour, preferably longer and then add club soda and stir just before serving. Put some fruit into each glass before ladling sangria on top.
There isn't a tried rule for Sangrias, once you have your basics set with an appropriate red wine, brandy, orange liqueur, sugar, orange & lemon, you can go experiment what kind of fruits you like to go into your Sangria. Some bars just use whatever they have left in the kitchen to make it work. And regarding spices used in the Sangria, I guess it depends alot on the kind of red wine you use.
Sangria is very forgiving and you can get a great product making it several ways. Here's what I do and it's always a hit:
1 bottle dry red wine (I usually use cabernet sauvignon, something in the $15 dollar range works)
1 20 oz bottle of 7-Up
1/2 cup of brandy
1 tbs grenadine
1 tbs triple sec or other orange flavored liquor
1 lemon (optional)
1 apple (whatever is your favorite apple)
Combine the wine, brandy, triple sec and grenadine
cut orange, lemon, and lime in half, juice one half into mixture and slice the other halves into ring and toss in
cut up strawberries and apples, and toss in
I like to put all of this in the fridge for at least 15 minutes to let the fruit absorb some of the mixture.
When ready to serve, add ice into glasses, pour in the drink (and make sure to get some fruit) and top off mixture with 7-Up. Or sometimes I just top the whole sangria with the 7 up and then pour.
I think the big difference between my version and a regular sangria is that I don't add sugar. If your wine is a little more bitter though, you can add another tbs of grenadine and another one of triple sec.
2 bottles Spanish rioja wine
1/4 cup sugar
1/4 cup brandy
1 oz Triple Sec
2 cups orange juice
2 oranges -- cut into eighths
and each eighth cut in half
1 liter club soda -- or less
Make this in a big container and mix well to dissolve the sugar. (Wait until about an hour before serving to add the club soda.) You can refrigerate it probably up to a week, pouring over ice to serve. let it rest at least overnight before serving.
wasn't sure if you wanted red or white sangria, or what fruits you wanted to use, so i chose an assortment of existing threads: