SANGRIA
Although Sangria is more often associated with southern Spain, Mexicans were quick to adopt and adapt it into their cuisine during the Spanish occupancy of the area. In typical Mexican style, they found the Spanish variety of Sangria a little on the weak side, so they fortified it by adding Controy and Brandy to the mix.Mexican Sangria is typically served in tall glasses that have been filled with crushed ice; alternatively, it may be served in wine glasses, chilled, without ice. Often the “drunk fruit” will be saved, and used to make a second batch of Sangria, indeed, many people believe this second making is the best, as the fruit has had time to marinate in the alcohol longer. The second batch also packs more punch because it has been agitated by the pouring of the first batch.
Sangria will be served, before poring, in a large glass punch bowl. A ladle or large spoon will be used to dip out the liquid and pour it into the serving glasses. Note that in doing so, most of the fruit is left in the bowl, with only the liquid being consumed. The remaining boozy fruit is rarely disposed of and often will be served as a form of desert after a large Mexican meal.