Sangria.
A big pitcher full of cold, slightly sweet, spirit-laced wine with fruit floating around in it.
An image which represents Spain as much as bullfighting or paella.

I learned something today about sangria.
In Spain it is only served during a fiesta or at a party, is made from the cheapest wine and spirits available, and never, ever ordered out in a bar. Apparently, tourists are the reason sangria is available in virtually every bar in Spain. I equate it with the Hurricane cocktail in New Orleans. In general, you don't see locals going into their favorite watering hole and ordering one.

But when you're a tourist in Spain for the first time, you have to try sangria! Isn't that part of the whole experience? Just as going to Fisherman's Wharf in San Francisco, throwing a coin in the Trevi fountain in Rome or sitting in a café and ordering a croque-monsieur in Paris is also part of the tourist experience.

Besides, nothing says summer like Sangria!
It's simple to make and I love it.

Here's an easy recipe.

Sangria

serves 4

2 large juice oranges, washed, one sliced into ¼ inch rounds and one for juice
1 large lemon, washed and sliced into ¼ inch rounds
¼ cup granulated sugar
¼ cup Triple Sec or Cointreau
1 bottle inexpensive, fruity, medium bodied red wine

Put sliced orange, lemon and the sugar into a large pitcher.
Smash gently to release the fruit's juices and to completely dissolve the sugar, about 2 minutes.
Stir in the orange juice, Triple Sec or Cointreau and the wine.
Refrigerate for at least 2 hours.
Just before serving, add 6-10 ice cubes and stir briefly.