This may be one of many sangria recipes on my website, but it is the O.G. of all my sangria recipes! Inspired by traditional sangria recipes, like the one my Senora (Spanish-host mother) would make while I was studying abroad in Spain, but much simpler and with a personal twist – I replace brandy and vermouth with orange-flavored liqueur. Similar to Tinto de Verano (red wine of summer), this cocktail can be enjoyed year-round and is best served chilled and over ice.
Prep Time: Less than 10 minutes
Total Time: At least 2 hours
Serving Size: About 8oz
- 2 navel oranges, washed and sliced into wheels
- 2 limes, washed and sliced into wheels
- 1 lemon, washed and sliced into wheels
- 2 bottles of good-quality Pinot Noir
- ½ cup of orange-flavored liqueur (such as Grand Marnier or Cointreau)
- Option: Spanish Cava (or other sparkling wine like champagne or prosecco)* OR sparkling water (plain, lemon, orange, or lime flavored)
Let’s do this!
- Start by cleaning and cutting the fruit. Place the fruit in the bottom of a large pitcher.
- Add the bottles of wine and the orange-flavored liqueur to the pitcher. Stir to combine with the fruit, gently pressing down on the fruit to release its juices.
- Refrigerate for a minimum of 2 hours.
- When you’re ready to serve, stir the wine and press down on the citrus fruit once more to extract more of the juice. Pour the sangria into individual glasses over ice. Top each glass with cava or other sparkling wine.
*Because this recipe uses sparkling wine as a drink topper, you can use an entire bottle (of the sparkling wine of your choice) if you want to stretch the cocktail portions into 10-12 OR ½ a bottle for 8 decent servings. (Note: Two 6oz cans of sparkling wine is about the same quantity as ½ a bottle of wine).
**I do not endorse drinking in excess (drunkenness), underage drinking nor consuming alcohol if you’re an addict or are in recovery. Know your limits. Please drink responsibly.