Classic Red Sangria

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Fruity red wine, brandy, citrus, and seasonal fruits combine for a refreshing, traditional Spanish punch.

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Recipe

1 cocktail (220ml)

Red Wine
750 ml
Brandy
120 ml
Cointreau
60 ml
Orange Juice
120 ml
Orange
1 whole
Lemon
1 whole
Apple
1 whole
Simple syrup (1:1)
45 ml

Instructions

15 minutes to make

Step

Prepare the fruit by slicing the orange and lemon into thin rounds, then quartering them. Core and dice the apple into bite-sized pieces.

Step

In a large pitcher, combine the prepared fruit pieces. Add the red wine, brandy, Cointreau, fresh orange juice, and simple syrup.

Step

Stir well to combine all ingredients and dissolve the simple syrup. Taste and adjust sweetness if needed.

Step

Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and fruit to infuse.

Step

To serve, fill wine glasses with ice and ladle sangria over ice, ensuring fruit pieces are distributed among glasses.

Step

Optionally, top with a splash of sparkling water just before serving for added effervescence.

Equipment

Pitcher

Knife

Cutting board

Citrus juicer

Measuring cup

Bar spoon

Description

This classic Spanish sangria combines the best of traditional punch-making with modern mixology techniques. Built on a foundation of dry, fruity red wine enhanced with brandy and orange liqueur, it’s elevated by fresh citrus juices and an abundance of seasonal fruits. The key to exceptional sangria lies in proper chilling time, allowing the fruit to infuse the wine while the flavors meld into a harmonious, refreshing drink perfect for entertaining.

Nutritional information

1 cocktail (220ml)

Calories

185

ABV

12.5 %

Alcohol

22 g

Carbs

18 g

Carbs from Sugar

16 g

Fat

0.1 g

Protein

0.5 g

Sodium

8 mg

Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Allergens

Sulfites

Tips & Notes

Use a young, fruity, dry red wine - Spanish varieties like Tempranillo or Garnacha are traditional, but any affordable dry red will work. Avoid overly oaked or tannic wines.
The key to great sangria is patience - allow at least 4 hours for chilling, but overnight is even better for maximum flavor infusion.
Adjust sweetness gradually - the fruit will add natural sweetness as it macerates, so start with less simple syrup and add more to taste.
For best results, use freshly squeezed orange juice rather than bottled. The fresh citrus makes a noticeable difference in flavor.
Experiment with seasonal fruits - try adding berries in summer, pears in fall, or stone fruits like peaches when in season.

How long can sangria be stored in the refrigerator?

Sangria can be stored in the refrigerator for up to 3-4 days. The fruit will continue to infuse flavor over time, though it may become softer. For best quality, consume within 2 days.

Can I make sangria without alcohol?

Yes! Replace the wine with grape juice and omit the brandy and Cointreau. Add extra fruit juice and sparkling water for a refreshing non-alcoholic version that’s perfect for all ages.

Should I add the ice directly to the pitcher?

It’s better to add ice to individual glasses rather than the pitcher to prevent dilution. If serving from a punch bowl, use a large ice ring or frozen fruit to keep it cold without over-diluting.

What's the best wine to use for sangria?

Choose a young, fruity, dry red wine without too much tannin. Spanish varieties like Tempranillo, Garnacha, or Rioja are traditional, but any affordable dry red wine will work. Avoid expensive or heavily oaked wines.