Yummy Sangria Recipes
Sangria is one of the most loved drinks anywhere! The proof is by all the numerous recipes there are floating around. Here are a few of my favorites.
Red wine (1-2 bottles, depending on party size)
Fireball Whiskey (1 handle)
Mangos and Oranges (2 of each)
Cinnamon sticks for garnish
Mix red wine and Fireball into a large pitcher
Slice Mangos and Oranges: Add to pitcher
Let the mixture sit in the fridge for least an hour
Garnish each drink with a Cinnamon stick
Depending on the size of the punch bowl or pitcher you’ll be utilizing for this Sangria recipe, make sure you use the Fireball sparingly. The cinnamon flavor of Fireball whiskey is a great concealer for the alcohol, so don’t overdo it!
1 bottle Apothic Dark wine
2 cups organic blackberries, washed
4 black plums, washed and sliced
1/4 cup brandy
2 cups black grapes, washed
1 cup sparkling water if you desire, but you don’t have to if you want a strong wine taste.
Add everything into a pitcher and mix with a large spoon.
Let sit in the refrigerator for 1 to 2 hours. The longer it sits the darker the plums becomes. Best to keep sangria in the fridge.
Caramel Apple Sangria
1-liter bottle of white wine
8 cups fresh apple cider
1 cup unflavored or caramel vodka
4-5 apples, chopped
1/4 cup caramel syrup (plus more for garnishing)
Place chopped apples in the bottom of a large pitcher. Drizzle the caramel syrup over top. Add white wine, apple cider and vodka, then stir well to combine. Refrigerate at least four hours before serving or overnight. Before serving, swirl caramel syrup around the inside of a glass. Fill with chilled sangria, including apples, and sip!
You don’t need fancy schmancy expensive wines to make this creation. You can get away with a much cheaper bottle of wine.
3 parts white wine
2 parts blue Hypnotic Liquor
1-part Ginger Ale
Mix all together and garnish as desired.
Large batches are easy to prepare and can be served chilled or over ice.
Honey crisp Sangria
4 ounces’ apple vodka (I recommend Wild Roots)
1/2 large honey crisp apple (about 1/2 cup, cubed, skin on)
orange peel (just the orange outer peel, not the white pith)
1-ounce simple syrup
1-ounce lemon juice
4 ounces’ apple cider (honey crisp recommended), chilled
1 bottle hard apple cider
In a small bowl or glass, combine vodka and cut apples with orange peel. Let steep for a minimum of 15 minutes or up to 24 hours in the refrigerator (longer is better).
When ready to serve, add simple syrup, lemon juice, and apple cider. Stir well to combine.
Spoon steeped fruit into two glasses and divide remaining liquid evenly between the two glasses as well. Discard the orange peel.
Top each glass with hard cider.
Garnish with fresh orange peel or a cinnamon stick.
Apple Bourbon & Pumpkin Sangria
2 small honey crisp apples, thinly sliced
1 orange, thinly sliced
1/2 tsp salt
1/2 tsp ginger powder
1 tsp whole cloves
3 cinnamon sticks
2 tbsp pumpkin butter or puree
1 cup apple or pumpkin flavored bourbon
2 cups apple cider
1 bottle of pink rosé wine
Add all ingredients (except ice cubes) into a tall large pitcher. Stir to combine and refrigerate for at least 24 hours.
Add ice cubes into glasses. Top it off with chilled sangria and fruits.
Strawberry and Peach Sangria
1 750-ml bottle dry white wine
1 1/2 cups Essensia
1 1/2 cups sliced strawberries
1 cup peach liqueur
3 peaches, each cut into 12 slices
1 large orange, cut crosswise into 6 slices
1 large lemon, cut crosswise into 6 slices
1/4 cup strawberry syrup (optional)
3 to 4 cups ice cubes
Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.
1 bottle red wine (I used Cabernet Sauvignon)
1 cup cranberry juice
1 cup fresh cranberries
1/2 cup brandy
1/2 cup orange juice
2 persimmons, cut into small wedges
1 cinnamon stick
1 orange, cut into wedges
Combine everything in a large pitcher or sangria bowl and refrigerate for 2-3 hours, or overnight before serving.