White sangria is a bit of a paradox, because the word ‘sangria’ comes from the word ‘sangre’ meaning blood in Spanish, to refer to its red colour as it is usually made with red wine. But white sangria is a lovely thing, especially when the weather is warmer and it accompanies seafood dishes perfectly. Or served at a BBQ. Or just because. It now features as prominently in our lives from May to October as Pimms and lemonade with strawberries and cucumber.
Over the years I have had an on-off fling with gin. It is one of those drinks with a terrible reputation (it is, after all, Mother’s ruin), an undefined origin (which country is it from originally?), but has recently gained renewed hype and become very much part of the Zeitgeist in the UK (and Spain and Portugal, that I know of).
Gin was always Mother’s ruin to me. I liked it, I did it and it hurt.
So I self-excluded from gin for a good 10 years.