Serious Sangria
When it comes to potables, I'm not a classicist. Wine, liquor, beer and the cocktails we make with them have only been improved with augmented recipes and more informed sensibilities. It was this lack of reverence that changed the Martini from the sour, vermouth-heavy concoction it was in the early 1900's to the crisp, subtle bar standard it is today. It's what transformed scotch from the mediciney rot-gut it was in the 1800's to the pinnacle of craftsmanship it became in the 20th century. Innovation is also what rescued beer from the one-note swill it had been for thousands of years and allowed it become a modern delight of variety and regional flare. That's why I'm not too keen on keeping sangria as close to the classic recipe as possible. Truth is, sangria can be either wonderful or awful and I happen to believe that it's at its best when the recipe gets fiddled with.
