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Versatile Sangria

Our 5 Favorite Sangria Recipes

Sadly, the start of August means that summer is coming to a close, social events are winding down, and life is starting to slow down for many of us.  However, we still have Labor Day weekend to look forward to! Which brings us to sangria- the perfect drink to take with you to those end-of-summer gatherings! Here are our 5 favorite sangrias, including one virgin recipe.


Peach Jalapeño White Sangria

  • 3 medium peaches
  • One 750-ml bottle dy white wine 
  • 2 ounces dry vermouth
  • ⅓ cup triple sec
  • ½ cup orange juice
  • ⅓ cup lime juice
  • ⅓ cup peach nectar
  • 1 jalapeño, sliced

Directions

1. Cut 2 of the peaches into 1-inch cubes and set aside, then chop the third peach and add to a cocktail shaker. Muddle the chopped peach until it becomes pulpy. Add the muddled pulp to a large pitcher. Reserve the shaker.

2. Add the Grüner Veltliner, dry vermouth, triple sec, orange juice and lime juice to the pitcher. Add all but a splash of the peach nectar.

3. In the cocktail shaker, add the jalapeños and the remaining splash of peach nectar. Muddle well to extract the oils from the jalapeño. Empty the contents of the shaker into a coffee filter or cheesecloth and secure with a rubber band to create a sachet (this step allows you to control the level of heat in the cocktail). Steep the sachet in the pitcher for 10 minutes. Remove the sachet and stir. Test the drink for spice and continue to steep the sachet as needed in 10-minute increments until the desired spiciness is reached.

4. Once the level of heat is to your liking, remove the sachet and use a fine-mesh strainer to strain out the peach pulp. Add the remaining chopped peaches and refrigerate at least 1 hour. The sangria will keep in the fridge for up to 6 days. Serve over ice.


Sparkling Cranberry Sangria

 

  • 3 cups fresh cranberries, divided
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 cup orange juice
  • 3/4 cup brandy
  • 1 (750 ml) bottle sweet white wine
  • 1 orange, sliced
  • 1 (750 ml) bottle sparkling wine, chilled

Directions

1. In a medium pot, add 2 cups of cranberries, the water, and sugar. Place over medium heat and cook, stirring occasionally, for 15 minutes, until all of the cranberries have burst open. You may need to reduce the heat to low once the cranberries start bursting as the liquid will become frothy and could bubble over.

2. Remove the pot from the heat and let cool for 5 minutes. Stir the orange juice and brandy into the cranberry mixture. Transfer to the refrigerator to chill for 2 hours.

3. Pour the brandy mixture into a large bowl through a fine mesh strainer. Discard the cranberry pulp.

4. Transfer the sweetened cranberry brandy to a serving pitcher. Add the sliced orange and 1 cup of fresh cranberries. Add the white wine (not sparkling) to the pitcher. Stir. Refrigerate for at least 2 hours.

5. Just before serving, add the chilled sparkling wine.


Classic Red Sangria

  • 1/2 cup brandy
  • 1/2 cup Cointreau
  • 1/2 cup water
  • 1/2 cup orange juice
  • Sugar, to taste
  • 1 bottle dry red wine (like Rioja, Merlot, or Zinfandel)
  • Chopped up Orange / lemon slices and Red Apple Slices

Directions

1. Combine all ingredients in a glass pitcher or punch bowl. Chill for 2-3 hours.

(Recipe can be increased: mix 1/2 cup brandy, Cointreau, water, and juice each for every bottle of wine used.)


Pineapple White Sangria

  • 1 cup unsweetened pineapple juice
  • 1/4 cup lemon juice
  • 2 medium oranges, washed and sliced
  • 1 medium lemon, washed and sliced
  • 1 bottle (750 ml) Riesling or other sweet white wine
  • 1 medium tart apple, thinly sliced
  • 1/4 cup Triple Sec
  • 2 cups lemon seltzer

Directions

1. In a large pitcher, combine the pineapple juice, lemon juice and orange and lemon slices; mash gently with a wooden spoon until fruit is partially crushed. Add the wine, apple slices and triple sec. Refrigerate for 2-4 hours.

2. Just before serving, add soda. Serve over ice.


Virgin Sangria

  • 4 cups grape juice
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1 12-oz can of frozen apple juice concentrate, thawed
  • 1 orange, sliced
  • 1 lime, sliced
  • 1 apple, cored and chopped
  • 1 cup sliced strawberries
  • 3 - 4 cups club soda

Directions

1. In a large pitcher, stir the grape, lemon and lime juices with the apple juice concentrate.

2. Add the fruit pieces and allow them to soak in the juice until to serve.

3. Stir in the club soda just before serving.

Vanessa Loomie