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My dad’s sangría

My dad’s sangría

We celebrate the beginning of summer on the night of 23 June, the day before San Juan. Every town makes a big bonfire and parties on. This drink is probably the most popular during the summer festivals celebrated around Catalunya. Everyone has their own recipe and this one, with the addition of spices, has my dad’s own touch. You’ll need to begin this recipe a day ahead.

My dad’s sangría

Serves 6
Cooking Time Prep time 15 mins (plus infusing)
3   oranges
10   cloves
1   lemon, cut into thin wedges
2 tbsp   white sugar
2   cinnamon quills
90 ml   Spanish brandy (see note)
90 ml   Ponche Caballero (see note)
750 ml   full-bodied red wine such as tempranillo
250 ml (1 cup)   soda water, or to taste


1 Remove rind from 1 orange in a long strip with a vegetable peeler, stud cloves along rind, place in a jug. Peel remaining oranges (discard peel), coarsely chop, add to jug with lemon, sugar, cinnamon, brandy and Poncho Caballero. Refrigerate overnight to infuse.
2 Add ice cubes and red wine to jug, top up with soda to taste and serve immediately.

Note Javier prefers to use Carlos III Solera Reserva brandy. Ponche Caballero is an orange-flavoured liqueur. Substitute with another orange-flavoured liqueur. Both are available from select bottle shops.

RECIPE Javier Codina PHOTOGRAPHY Ben Dearnley STYLING Lisa Featherby and Vanessa Austin

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