Drink

In the Drink: Spain's Secret Sangria

Spain Restaurant proves sangria deserves serious thought

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There was a time when I misunderstood sangria, the Spanish wine “punch” (for lack of a better word) served in pitchers, studded with fruit and spiked with booze. It seemed... kitschy, like what people who know neither Spain nor good booze would drink. So, I turned up my nose, foolishly, and missed out on one of summer’s best sips for far too long.
 
It’s true that in Spain you won’t see sangria in most bars or restaurants. But like the best of many things, it is most definitely served at home, and particularly for special occasions. More importantly, the good stuff is undeniably and addictively delicious.
 
Case in point: The version served at Spain Restaurant in Cranston, which over the years has attained iconic status. Say “sangria” to most Rhode Islanders, and they’ll think of Spain’s. Hands down.
 
Its origins lie in a recipe that Spain’s owner Felix Rodriguez brought with him from Galicia, which he grew up drinking. After a few tweaks, he settled on a winning formula and hasn’t touched it since 1987. Why mess with perfection? 
When I spoke to Spain’s manager, Bill Soriano, I was surprised to learn how homespun the recipe is. I expected more bells and whistles, or a secret, magic sparkle powder that explains the reverence it’s earned for 20-some years. Silly me, again. As Soriano explained, it boils down to smart simplicity: the right ratios of just the right ingredients, reached through intention and practice. That’s wisdom, folks – in pitcher form – of a delightfully buzz-inducing kind.
 
Spain’s sangria 
Makes one pitcher
 
Don’t shoot too high or low in terms of wine quality, according to Soriano. Find something that’s very good but not connoisseur-quality. And mind the quantities rather than splashing everything together haphazardly. They’re time-tested and crowd-approved, after all.
 
• 2 oz Brandy 
• 2 oz Triple Sec 
• 1 oz Peach Tree Schnapps 
• 8 oz orange juice 
• 16 oz red wine (merlot) or white wine (chardonnay) 
• Splash of Sprite 
• Orange and apple slices 
• Ice
 
Mix ingredients in a pitcher, add ice and stir.
 
1073 Reservoir Avenue, Cranston 
946-8686
spain, spain restaurant, sangria, cranston, Reservoir Avenue, Felix Rodriguez, Bill Soriano,

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