Red, White & Boozy Sangria

Let Me Tell You About My Wild Red, White & Boozy Sangria

Alright, so—picture this: it’s July, sticky-hot, and my backyard is crammed with family who all seem to arrive starving and thirsty (always at least one cousin with a “surprise plus one”). A few summers back, I tried to get fancy with cocktails, but honestly, by the time I’d muddled and mixed individual drinks, I was ready to hide behind the grill. Enter my hero: Red, White & Boozy Sangria. One pitcher, happy people, and exactly one less thing for me to mess up. I’ve tinkered with this recipe so many times—sometimes it’s almost a science experiment, sometimes it’s just chuck-it-all-in-and-hope. And, for the record, yes, my dog once stole the peach garnish. Long story.

Why I Keep Coming Back to This One

I make this sangria whenever I want to look like I’ve tried harder than I actually did (don’t tell my mother-in-law). My friends go bonkers for it because it’s boozy but not knock-you-over strong, and there’s always that one uncle who likes to fish the fruit out with a fork. Actually, I used to stress over getting the “right” fruit combo, but turns out, if it’s cold and sweet, nobody really minds. Oh, and I learned the hard way—don’t use the fancy wine. Save that for the fancy guests; this is the people’s punch.

What You’ll Need – But I Swear, You Can Sub Almost Anything

• 1 bottle red wine (cheap is fine, though Grandma always swore by Rioja)
• 1 bottle white wine (Pinot Grigio, or honestly whatever’s hanging out in your fridge)
• 1/2 cup orange liqueur (like Cointreau, but triple sec works; I’ve even used cheap orange vodka in a pinch)
• 1/4 cup brandy (I skip it sometimes if I’m already out shopping—nobody complains)
• 1/3 cup simple syrup or honey (or sugar—just dissolve it in a bit of hot water first)
• 2 oranges, sliced (sometimes I use tangerines when they’re on sale)
• 1 lemon, sliced thinly (or a lime if you’re feeling zesty)
• 1 cup fresh strawberries, quartered (frozen are fine if you’re desperate)
• 1 cup pineapple chunks (canned works—just drain it well)
• 1–2 peaches, sliced (unless my dog gets there first)
• Club soda or lemon-lime soda, to top up (I’ve even used sparkling water when I forgot to buy the good stuff)
• Ice – handfuls, not a science

How I Throw This Together (Seriously, Don’t Overthink It)

1. Grab your biggest pitcher—no need to be precious about it. Pour in both bottles of wine (yes, both; you’ll thank me later), orange liqueur, brandy, and simple syrup. Give it a swirl. This is when I usually sneak a taste and adjust the sweetness.
2. Toss in all the fruit slices. Sometimes it looks a bit like a fruit salad exploded; totally normal. Give it another stir.
3. Pop the pitcher in the fridge for at least 2 hours (overnight is even better, though sometimes I forget and just chuck in more ice instead).
4. Just before serving, add a generous handful of ice and top off with club soda or lemon-lime soda to taste—it should fizz a bit. One last stir—and don’t worry if it looks a bit messy, that’s part of the charm.

Random Notes from My Kitchen

• If you use honey, warm it up a bit so it actually mixes in. I once had a blob of honey just floating there. Bit embarrassing.
• Honestly, the fruit is half the fun. I usually just use whatever’s in the bowl—grapes, apples, even blueberries one time (which stained everything, fair warning).
• Don’t stress about the wine—no one remembers the label after the second glass.

Variations That Worked (And One That Didn’t)

• I tried using rosé instead of white wine—kind of refreshing, but a little too sweet for me. Maybe perfect if you’re into that.
• Once tossed in mango chunks—hit or miss. Not my fave, but my neighbor loved it (she’ll eat anything sweet, though).
• Did not love it with spiced rum instead of brandy. Tasted like confused fruitcake, honestly.

What You Actually Need – Or, You Know, Don’t

• Big glass pitcher (or, in a pinch, a soup pot—no judgment here)
• Sharp knife and cutting board (I once used kitchen scissors for the strawberries—awkward, but it worked)
• Long spoon for stirring (or just a wooden spoon from your pasta drawer)

How Long Does It Last? (Not That You’ll Have Leftovers)

Technically, this sangria keeps in the fridge for up to two days, but in my house it never lasts past the first evening (and sometimes my sister tries to sneak a glass at breakfast—don’t judge). If you do have leftovers, strain out the fruit before storing or it gets a bit mushy and weird. The flavors mellow overnight, though, and I sort of think it tastes even better the next day. But maybe that’s just me.

Serving It Up – What We Do

I usually set out mismatched glasses (who owns a full set, anyway?) and a little bowl of extra fruit so people can DIY their garnish. Sometimes I freeze a few berries or grapes to use as “fancy” ice cubes. At a proper get-together, my aunt likes to float a few mint leaves on top, but mostly we just pour and pass it around.

Things I Learned the Hard Way (You Don’t Have To)

• Don’t try to shortcut the chilling time. I did it once—warm sangria just doesn’t hit the spot.
• If you add soda too early, it goes flat; wait until just before serving. Trust me—learned that one the fizzy way.
• Use a pitcher with a spout, or you’ll be mopping wine off the table. Actually, on second thought, just use whatever’s clean. Tablecloths wash.

FAQ – Seriously, Folks Ask Me This All the Time

• Can I make this ahead? Oh, totally! It’s actually better if you do (the flavors meld and the fruit soaks up all the good stuff). But if you forget, just go heavy on the ice and call it rustic.
• What if I don’t drink alcohol? I make a similar version with grape juice and club soda for the kids—or anyone who’s skipping booze. Not totally the same, but pretty tasty!
• Do I have to use both red and white wine? Nope. I’ve done it with all red, or even all white, when that’s what I have. It’s less “patriotic,” maybe, but who’s counting?
• How much does this make? Depends on how thirsty your guests are; I’d say about 8–10 servings. Unless your cousin shows up, then all bets are off.
• Where do you get those cute pitchers? Ha! I splurged on mine after watching way too many episodes of Bon Appétit, but I’ve also used a big mason jar (check Food52’s glass pitchers—no affiliation, just love ‘em).

So there you have it—my not-so-secret, slightly chaotic Red, White & Boozy Sangria. It’s the drink I bring out when I want to relax, laugh, and pretend I’m a hostess with the mostest (even when I spill a little). Hope you love it as much as we do. And if you invent a new version, let me know—unless it involves spiced rum, then, well, maybe just text me about it first.

★★★★★ 4.50 from 129 ratings

Red, White & Boozy Sangria

yield: 6 servings

prep: 15 mins

cook: 0 mins

total: 15 mins

A festive and refreshing sangria featuring a blend of red and white wines, fresh fruits, and a splash of spirits. Perfect for summer parties and celebrations.

🖨️ Print Pin Recipe

Ingredients

• 1 bottle (750 ml) dry red wine
• 1 bottle (750 ml) dry white wine
• 1/2 cup brandy
• 1/4 cup orange liqueur (such as triple sec or Cointreau)
• 1/4 cup simple syrup
• 1 cup sliced strawberries
• 1 cup blueberries
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1 cup club soda, chilled

Instructions

1. 1
   In a large pitcher, combine the red wine, white wine, brandy, orange liqueur, and simple syrup.
2. 2
   Add the sliced strawberries, blueberries, orange slices, and lemon slices to the pitcher.
3. 3
   Stir well to combine all ingredients. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
4. 4
   Just before serving, add the chilled club soda and gently stir.
5. 5
   Serve sangria over ice in glasses, making sure to include some fruit in each glass.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210cal

Protein: 0.5 gg

Fat: 0 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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