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Sangria

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cocktails•spanish•contains alcohol, vegetarian, vegan, gluten-free
2 hours 30 minutes•6 servings•

Ingredients

  • 1 orange – thinly sliced into rounds
  • 1 lemon – thinly sliced into rounds
  • 1 apple – cored and diced
  • 1/4 cup granulated sugar
  • 1 cinnamon stick
  • 1/4 cup brandy
  • 25 5/12 ounces red wine
  • soda water – chilled (for serving)
  • ice cubes – for serving
Sangria

Instructions

1. Wash the orange, lemon, and apple. Thinly slice the orange and lemon into rounds, and core and dice the apple.

2. Add the orange slices, lemon slices, and diced apple to a large pitcher. Sprinkle in the granulated sugar and add the cinnamon stick.

3. Pour in the brandy. Gently muddle and stir until the fruit releases some juice and most of the sugar begins to dissolve, 30–60 seconds. Let sit 10–15 minutes to macerate.

4. Add the red wine to the pitcher and stir to combine. Cover and refrigerate until well chilled, 2–4 hours, until the flavors meld and the fruit is lightly stained by the wine.

5. To serve, fill glasses with ice cubes. Stir the sangria, then ladle or pour the chilled sangria and some fruit into each glass.

6. Top each glass with a splash of chilled soda water (about 1–2 ounces per glass) for light fizz, give a brief stir, and serve immediately.

Sangria is a festive Spanish wine punch known for its deep ruby color, refreshing citrus aroma, and a balance of dry wine, gentle sweetness, and bright fruit. Slices of orange and lemon mingle with apple, adding texture and light bitterness from the peel that keeps the drink from becoming cloying. A touch of brandy rounds the edges, while a final splash of soda water lifts the palate with a subtle, sparkling finish.

Originating on the Iberian Peninsula, sangria grew from age-old traditions of mixing wine with fruit, spices, and water to make it more refreshing in warm climates. In Spain, household versions often rely on local red wines like Tempranillo or Garnacha and the ever-present citrus, served at gatherings, ferias, and tapas bars. The drink spread internationally in the 20th century, especially after it garnered attention at the 1964 New York World’s Fair, evolving into countless regional riffs while the Spanish core of wine, citrus, and measured sweetness remained influential.