Sangre de Toro Sangria
This libation became the rage at the Columbia in the 1960s. The 21st century version is the best. The use of Torres brandy elevates this drink to extravagance. Miguel Torres is rightfully proud of his fine brandy. When he first heard that the Columbia was using it in sangria, he was not especially pleased. But when he discovered that our customers consumed 150 cases every month, he was delighted. Who can argue with success?
You will also find Columbia’s sangria mix available in our retail store or online here
Be sure to serve your sangria in a Columbia sangria pitcher, handmade and hand-painted in Spain. Order here
Simple syrup (see below)
1 375 ml bottle of Sangre de Toro wine (or any other
red Rioja wine)
1 ounce Torres 5 brandy (or substitute any Spanish
Splash of lemon-lime soda
Cherries for garnish
To make simple syrup, combine one part water to one part sugar in small saucepan. Bring to a boil, stirring to dissolve sugar. Chill before use.
Cut orange and lime in half. Fill large pitcher with ice and combine the wine, brandy, lemon-lime soda, the juice of half of an orange and the juice of half of a lime. Stir. Add simple syrup to obtain desired sweetness. Slice remaining orange and lime into thin slices. Garnish glasses with orange, lime and cherry. Serves 4.