The only sangria recipe you will ever need

Dali Restaurant & Tapas bar, located on the Cambridge/Somerville line, serves quite possibly the best sangria in all of Boston.  Once upon a time the owner of Dali was interviewed by the Globe and shared a slightly modified version of the recipe, which has been tweaked and reposted by amateur mixologists across the web.   Today, over delicious plates of fried spanish cheese with honey, tortilla espanola, and garlic shrimp, I was able to confirm the true ingredients of the sangria with our bartender, while sipping a glass of the delicious libation, of course.

Dali Sangria

3 bottles of Spanish Red Wine
1 cup of brandy
1 cup triple sec
1 cup of sugar
1/2 gallon of orange juice

Mix all the ingredients and let sit overnight.  Add sliced fruit before serving.

It goes without saying, the wine you use makes all the difference in the world.  That’s why you must head across the street to The Wine & Cheese Cask, whose staff is always ready to help you find the wine you need.  Mention that you are looking for a wine with which to make sangria and they will counter with, “Do you want to see what they use across the street at Dali?”  They will lead you to the back room full of Italian & Spanish wines, and point you in the direction of Vina Borgia.

And there you have it.  All it takes is two wonderful, friendly local businesses to improve your quality of life by improving the quality of your sangria.  I urge you not only to try this recipe with vina borgia and to pass it on to your friends, but to also visit both the Wine & Cheese Cask and Dali Restaurant & Tapas Bar.   I promise, you’ll be glad you did.