Learn how to make my dad’s famous red sangria recipe. Made with dry red wine, fresh fruit and a splash of brandy, this traditional red sangria is easy to prepare and always a hit at gatherings. I’ve been making it for years—perfect for backyard BBQs, tapas nights, or any summer get-together.
Bring the taste of Spain home!
On a narrow street in Barcelona I discovered a small tapas place that served the kind of fruity, balanced sangria I’d always loved. It wasn’t overly sweet, and the fruit added bright, fresh flavor. That memory inspired my dad’s red sangria recipe—simple, crowd-friendly, and made with readily available ingredients.
Classic Spanish sangria is built from a base of dry red wine, fresh fruit, a touch of sweetener, and a measure of brandy or another spirit. Letting the mixture rest for a few hours—ideally overnight—softens the fruit and allows the wine to absorb the citrus and liqueur flavors, creating a more rounded drink.
Sangria is an economical, big-batch cocktail for parties. You don’t need an expensive bottle—an affordable, fruit-forward dry red wine works wonderfully.
What you’ll need
- Large bowl or pitcher
- Muddler or the back of a spoon
- Fresh orange and lemon
- Sugar or a natural sweetener (optional)
- Dry red wine—Tempranillo, Garnacha (Grenache), Rioja, pinot noir, or zinfandel are all good choices
- Brandy
- Triple sec (orange liqueur)
- Fresh-squeezed orange juice
- Club soda, sparkling water, or a splash of a light lemon-lime soda to top
- Ice for serving
How to make it
- Add orange and lemon slices to the bottom of a large pitcher or bowl.
- Sprinkle sugar over the fruit, then muddle gently so the fruit releases its juices. If you don’t have a muddler, press with the back of a spoon.
- Pour in the red wine, brandy, triple sec and orange juice. Stir to combine.
- Cover and refrigerate for at least 2 hours, preferably overnight. Longer resting time deepens the flavor as the fruit infuses the wine.
- When ready to serve, fill glasses with ice, pour the sangria, and top each glass with a splash of club soda or sparkling water for brightness.
Pro tip: Taste the sangria after it chills. If you prefer it sweeter, add more sugar or a tablespoon of honey, agave, or maple syrup a little at a time until it’s balanced to your liking.
What to serve with sangria
Host a Spanish-style tapas evening: serve olives, manchego or other cheeses, marinated vegetables, and small bites like bacon-wrapped dates or a savory paella. Sangria’s bright fruit and wine flavors pair well with grilled meats, spicy dishes, and a variety of small plates.
More sangria ideas
If you enjoy red sangria, try fruit-forward variations such as frozen peach sangria, lemon-berry prosecco sangria, cranberry-apple sangria, or white peach sangria for a lighter, summertime version.
Frozen Peach Sangria
Lemon Berry Prosecco Sangria
Cranberry Apple Sangria
White Peach Sangria
Red Sangria
10 glasses
10 minutes
2 hours (or overnight)
2 hours 10 minutes
Whitney Bond
Ingredients
- 1 orange, sliced
- 1 lemon, sliced
- 2 tablespoons sugar (or substitute with honey, agave, or maple syrup)
- 2 bottles dry red wine (750 ml each) — Tempranillo or a fruit-forward cabernet or zinfandel work well
- 1/2 cup brandy
- 1/4 cup triple sec (orange liqueur)
- 2 tablespoons fresh orange juice
- 1 cup chilled club soda or sparkling water
- Ice cubes for serving
Instructions
- Add orange and lemon slices to the bottom of a large bowl or pitcher.
- Sprinkle sugar over the fruit slices, then muddle the sugar into the fruit to release the juices.
- Add the red wine, brandy, triple sec and orange juice to the bowl or pitcher and mix well.
- Cover and refrigerate for a minimum of 2 hours, up to 48 hours for fuller flavor.
- To serve, fill glasses with ice, pour the sangria and top with a splash of club soda or sparkling water.
Notes
- Muddling: A muddler works best, but the back of a spoon will do the job in a pinch.
- Sweeteners: Use agave syrup, maple syrup, honey, or extra sugar to adjust sweetness. Add gradually and taste as you go.
- Fruit variations: Add diced apples, pears, berries, or grapes for seasonal twists.
- Spirit swaps: If you don’t have both brandy and triple sec, you can use more of one or substitute cognac for brandy and a different orange liqueur for triple sec.
- Make-ahead: Sangria keeps well in the refrigerator for up to 2 days; the flavor will deepen as it sits.
Nutrition Facts (per serving)
Calories: 193 kcal
Carbohydrates: 11 g
Protein: 1 g
Fat: 1 g
Sugar: 7 g
Vitamin C: 14 mg