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Varieties of Sangria Recipes

Elizabeth Bolton

Sangria: popular sweet and fruity wine cocktail  rooted in Spain…introduced to US at 1964 World’s Fair


Sangria Flora


        One 750-milliliter bottle Sauvignon Blanc

        1 1/2 cups St-Germain elderflower liqueur (or elderflower cordial)

        1/4 cup Cointreau

        6 strawberries, sliced 1/4 inch thick

        6 raspberries

        2 peaches, sliced 1/4 inch thick

        1 orange, thinly sliced crosswise

        1 pound green and red grapes


Directions: Combine all of the ingredients in a pitcher and let stand at room temperature for 3 hours, or cover and refrigerate overnight. Serve in wineglasses over ice.


Tart and Fruity Sangria



        1 bottle (750 ml) dry red wine 

        Wine Recommendation: Shiraz

        1/2 cup pineapple juice

        1/2 cup fresh orange juice

        1/3 cup dry white wine

        1/4 cup gin

        1/4 cup light rum

        1/4 cup Cointreau or Triple Sec

        1/4 cup brandy

        2 tablespoons superfine sugar

        2 cups assorted sliced fresh fruit, such as apples, oranges, plums, pineapple and grapes, and     rhubarb

Directions: Combine all of the ingredients in a pitcher. Refrigerate for at least 1 day and for up to 2 days. Serve in tall glasses over ice.

 Red Sangria


        One 750-milliliter bottle fruity red wine, such as Merlot

        4 ounces brandy

        3 ounces Simple Syrup

        1 cup mixed chunks of seeded oranges, lemons and limes


Directions: In a pitcher, combine the red wine, brandy, Simple Syrup and fruit. Refrigerate until the drink is chilled and the flavors are blended, 4 to 8 hours. Serve the sangria in chilled, ice-filled wineglasses.

Fun Fact: brandy spiked drinks did not come to the US until 1964-NYC World’s Fair

Mango Peach Sangria 


        1/4 cup mint

        1 cup Grand Marnier

        2 peaches, cut into thin wedges

        1 bottle Viognier

        1/3 cup water

        1 mango, chopped

        1/3 cup sugar

Directions: In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.

 Rosé Sangria With Cranberries and Apples



        1 cup water

        1 cup sugar

        1/4 teaspoon crushed red pepper

        1 large cinnamon stick

        4 allspice berries

        3 whole cloves

        1 star anise pod

        2 cups cranberries

        2 Granny Smith apples, diced

        One 750-milliliter bottle Spanish rosé

        1/3 cup ruby port

        1/3 cup Cointreau

        1/3 cup cranberry juice

        Ice cubes, for serving

Directions: In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.

Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.

MAKE AHEAD: The sangria can be refrigerated for up to 6 hours.

For More Information on the recipes above visit


Ruby Red Wine Sangria


    •    1 750 ml bottle of red wine (a medium bodied red wine like Garnacha, Merlot or Tempranillo)

    •    1 cup ruby red grapefruit juice

    •    Juice from 2 limes

    •    ¼ cup sugar

Directions: serve over ice, add 1/4 to 1/2 cup of brandy or vodka to change the flavor

Note: For white sangria, pick a zesty and/or aromatic white wine such as Torrontés, Chenin Blanc, Riesling or Pinot Gris.

White Wine Sangria 


    •    1 750 ml bottle of white wine (a zesty or aromatic white wine like Torrontes, Chenin Blanc, Riesling or Pinot Grigio)

    •    ¼ – ½ cup sugar

    •    juice from 1 lemon

    •    fruit for garnish (peaches, apples, berries or citrus)

    •    Mint or Basil (if available) 

Note: any fruit works, this recipe uses Cava, but others use rum, brandy, vodka or limoncello

 White Peach Sangria with Cava Recipe


    •    1 750 bottle of Cava or Prosecco (a zesty or aromatic white wine like Torrontes, Chenin Blanc, Riesling or Pinot Grigio)

    •    ¼ cup Brandy or Triple Sec

    •    2-3 tablespoons sugar

    •    3-4 White Peaches

    •    Juice from 1 Lemon

Note: add brandy and lemon juice to bottom of pitcher. You can add a little red wine to change the color.

Classic Spanish Sangria Recipe- Tart*


    •    1 750 ml bottle of red wine (a medium bodied red wine like Garnacha, Merlot or Tempranillo)

    •    1 cup soda water or Cava (Spanish Champagne) to top off

    •    ¼ – ½ cup sugar

    •    Juice from 1 orange or 1 lemon or 2 limes

    •    lime wheels for garnish

For more information on the recipes above visit