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Epicurious

Sangria

4.9

(11)

Read ReviewsTriangle
Red sangria a wine cocktail with cognac triple sec orange and lemon slices seltzer and ice cubes in stemless wine...
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

  • Active Time

    10 minutes

  • Total Time

    1 hour 10 minutes

Learning how to make sangria is a life skill that pays dividends. A classic red sangria recipe is crowd-pleasing partially because it’s so versatile. You can create seemingly infinite variations according to mood, season, and the contents of your home bar.

So, what is sangria, exactly? The large-format cocktail hails from Spain and Portugal. Traditional sangria ingredients include dry red wine, fresh fruit, a sweetener, and a modifier, such as orange liqueur or brandy, but the rubric is ripe for customization. Add sparkling water, club soda, or even ginger ale for a bubbly pour. Out of Cointreau? Swap in Grand Marnier—or, for a less boozy option, orange juice or another fruit juice like cranberry or apple cider. 

Fill your pitcher of sangria with sliced citrus or a handful of raspberries, blueberries, blackberries, pomegranate seeds, or even cubed pear or watermelon. Let the mixture steep in the fridge for at least an hour (and up to 24) so that the fruit has time to permeate the drink. If you give it a taste and decide you want your sangria a little sweeter, a drizzle of simple syrup will do perfectly.

The best wine to use depends on your palate. Most red sangria recipes call for a Spanish red wine like Rioja, Tempranillo, or Garnacha, but you can substitute any dry, fruity variety you have on hand, such as Merlot, Zinfandel, or Gamay. Not a red wine fan? Use a white wine like Albariño or Pinot Grigio to make white sangria, or consider rosé sangria, or sparkling wine sangria using cava or prosecco.

Ingredients

Makes 12 cups

2 750-ml bottles chilled dry red wine
1 cup brandy or cognac
½ cup Cointreau or another triple sec
⅓ cup superfine sugar, or to taste
1 orange, sliced thin
1 lemon, sliced thin
2 cups chilled seltzer or club soda

Preparation

  1. Combine 2 bottles chilled dry red wine, 1 cup brandy or cognac, ½ cup Cointreau, and ⅓ cup superfine sugar in a punch bowl or large pitcher. Stir until sugar is dissolved. Add 1 orange, sliced thin and 1 lemon, sliced thin and chill for 1 hour. Add seltzer and stir gently, then top with a block of ice or ice cubes.

    Editor’s note: This cocktail recipe was first printed in the August 1983 issue of ‘Gourmet.’ Head this way for more of our favorite summer drinks →

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Reviews (11)

Back to TopTriangle

  • I add a cup of freshly squeezed orange juice if I have some. and instead of just ice cubes I also tip in a cup or two of frozen summer berries.

    • Kerry A

    • Wellington, New Zealand

    • 8/8/2023

  • This certainly got our birthday luncheon off to a happy start. I felt the effects immediately! Great sangria recipe and there was nothing leftover.

    • Melisende

    • Vancouver, BC

    • 7/24/2023

  • My go-to Sangria recipe for many years now, and a great way to serve wine at a party. Definitely use Two Buck Chick, plus Triple Sev and any good qiality VS like Landy, but brandy works well, too. Lemons, oranges, apples. Perfect!

    • cookbabycook

    • Chicago, IL

    • 9/2/2019

  • I didn't have Cointreau for this (damn liquor stores close too early!) so I used orange juice. And my wine was a Chateau St. Michelle cab, which is not something I'd enjoy on its own, but it all worked out anyway. Very good recipe. I'd do it again.

    • ssaratonin

    • Seattle

    • 7/19/2010

  • Best sangría recipe I've found so far. I keep preparing it all the time. Try adding some slices of very ripe peaches.

    • Anonymous

    • San Juan, PR

    • 9/8/2009

  • I made this with 1 bottle of Charles Shaw Shiraz and 1 bottle of Cabernet Sauvingon, Christian Brothers Brandy, and heritage (osco brand) triple sec. Came out great...this is the third time I've made it. used apple, lemon, and orange slices

    • amslivk

    • Chicago

    • 7/6/2009

  • This was amazingly good and simple. I didn't have any cognac, so I just did without and didn't miss it at all.

    • waltersm1

    • New York, NY

    • 10/28/2005

  • Great recipe! Not too sweet but oh so good. My friends all love it. One friend thought it was dryer than he expected it to be, so be forewarned that it isn't super sweet. But it is super good!

    • angela0317

    • Huntsville, Alabama

    • 8/6/2005

  • Could use also Grand Marnier, the yellow stripe

    • gathorndike

    • 6/29/2005

TagsCocktailAlcoholBeveragesSangriaCointreauTriple SecLiqueurRed WineWineOrangeCitrusFruitLemonGourmet

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