I had my first glass of red sangria when I studied abroad in southern Spain. A second, third and fourth glass quickly followed! This fruity wine punch reminded me of mulled wine, but it was cold, light and refreshing—kind of like a wine spritzer. Unfortunately, I quickly learned that sangria is a famous Spanish drink, but the locals avoid it at the bars. Red sangria can be so sugary that it’s impossible to tell the quality of the wine—until you wake up hungover the following day.
My Spanish friends told me that sangria was something of a tourist trap. When bar-hopping, they preferred to drink tinto de verano, a mixture of red wine and sparkling lemon soda (or a red wine and coke drink called kalimotxo when visiting the Basque region). However, they all loved homemade sangria and taught me to make a real red wine sangria recipe: A balanced yet boozy, refreshing summer sipper that we packed into our water bottles when heading to the beach.
What is red sangria?
There are many sangria recipes, but red sangria is the traditional version of this Spanish wine punch. There’s no official or standardized recipe, but most sangrias include dry red wine, fruit and liquor like brandy or orange liqueur. The booze-forward brandy and orange liqueur cut through the wine’s oaky qualities, creating a wine cocktail that tastes smooth, slightly dry and incredibly refreshing.
Sangria likely originated from hippocras, a watered-down, spiced wine that the early Greeks and Romans drank before water was potable. The name comes from the Spanish word sangre (blood), which refers to the drink’s red hue. Sangria was popular in Europe throughout the 1700s and 1800s and became popular in the United States after the 1964 World Fair in New York.
Red Sangria Ingredients
- Red wine: We use merlot for our red sangria recipe, but you can use any type of red wine. Don’t buy the most expensive wine—its nuances will be lost when combined with the other sweet ingredients. The best boxed wine brands are a good option here because they balance affordability and flavor.
- Orange liqueur: Some red sangria recipes use orange juice, but I prefer to use orange liqueur. It better captures the complex aromatics found in orange peels. (Curious about the difference between Cointreau vs. triple sec vs. Grand Marnier? Their taste varies slightly, and triple sec is the generic name for orange liqueur.)
- Brandy: Any type of brandy works here, so choose one with a flavor you enjoy. You can use grape brandy (Cognac, Armagnac, grappa or pisco) or apple brandy (Calvados, applejack or eau-de-vie de pomme).
- Fruit for sangria: Oranges and apples are classic additions to sangria. We also add fresh strawberries for their sweet-tart flavor.
- Sugar: Everyone’s tastes are different, so added sugar is optional.
- Ice cubes: Sangria is served over ice. Use large ice cubes instead of crushed ice, which melts more quickly and can dilute the drink’s flavor.
Directions
Step 1: Mix the wine
In a pitcher, stir together the wine, orange liqueur and brandy.
Step 2: Add sugar
If desired, add sugar and stir until dissolved.
Editor’s Tip: You may want to add sugar to smooth out the taste of very dry red wine, but you may find it unnecessary when using sweeter varietals. Taste the sangria first, then adjust the sugar to suit your taste.
Step 2: Add fruit and serve
Stir in the strawberries, oranges and apples.
Serve over ice.
Red Sangria Variations
- Change the fruit: Use whatever fruits are in season. Apples and oranges are typical, but sangria tastes fantastic with grapefruit, raspberries, cherries, peaches, nectarines or pineapples.
- Add depth: Sweeten sangria with orange juice or lemonade, which also increases the citrusy quality of the wine punch. Or top the drink with club soda just before serving to give the drink an effervescent finish.
- Use another type of wine: Red wine is traditional for sangria recipes, but feel free to make rosé sangria with rosé wine or use white wine to make an easy white sangria.
- Make a holiday sangria: Sangria is typically seen as a summer sipper, but it makes a fantastic holiday punch in the wintertime. Include cranberries to make wintery cranberry-orange sangria, or use white wine and cider to make apple cider sangria in the fall.
How to Store Red Sangria
Store red sangria in a covered pitcher in the refrigerator. Wait to add the ice until just before serving to avoid diluting the flavor.
Can you make red sangria ahead of time?
This red wine sangria recipe is a fantastic make-ahead punch for parties or backyard barbecues. It’s a good idea to make it at least an hour ahead of time—or as long as a day ahead. The sangria becomes more fruit-forward and nuanced when the fruit has time to soak in the wine.
How long does red sangria last?
Red sangria lasts up to four days in the refrigerator. After one day, sangria may taste stale when stored in the pitcher, so consider transferring it to an airtight container.
Red Sangria Tips
What is the best red wine for sangria?
Almost any type of red wine works for sangria, but dry red wine is the best choice. The wine cocktail gets plenty of sweetness from the brandy, orange liqueur and fruit, and sweet red wines can bring the drink out of balance. Experiment with different red wine types, like the Spanish varietals Tempranillo, Rioja or Grenache or fruit-forward wines like Zinfandel, merlot or Malbec.
Do you have to add brandy and orange liqueur to sangria?
All red wine sangria recipes have a boozy element, but brandy and orange liqueur are not required ingredients. Feel free to use one or the other, or reduce the amount to lessen the cocktail’s strength. You can also change it up and swap in peach schnapps, rum or even tequila (which makes a terrific margarita sangria).
What should you serve with red sangria?
Red sangria is commonly paired with Spanish tapas recipes. When I enjoyed it in Granada, it was usually accompanied by tortilla de patatas (an egg and potato omelet) or a simple platter of marinated olives, sliced Manchego cheese, Serrano ham and toasted baguette. At home, I often serve sangria with an easy gazpacho or a Spanish-style paella.
