Blood Orange Sangria Cocktail Recipe

Sharing is caring!

Blood orange sangria is a refreshing cocktail that combines the tart taste of blood oranges with smooth wine and other simple ingredients. I like to serve this drink when I want something colorful and easy to make for friends or family.

Making this sangria doesn’t take much time. Most of the ingredients are easy to find.

I find that the bold flavor of blood oranges makes this recipe stand out from regular sangria. The bright red color and fruity taste make it a good pick for any gathering.

Blood Orange Sangria Cocktail Recipe

Blood Orange Sangria Cocktail Recipe
This Blood Orange Sangria brings together fresh blood oranges, dry wine, and a splash of brandy to make a bright and refreshing drink. I picked ingredients and steps that are easy to follow and make at home without special skills.
John
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 8

Equipment

  • I need a sharp knife and a cutting board for cutting fruit.
  • A large pitcher, ideally holding at least 2 quarts (2 liters), works best for mixing and serving.
  • For measuring liquids, I prefer using a jigger or liquid measuring cup to ensure accuracy.
  • If I want the drink cold immediately, I keep a long spoon handy for stirring and ice cubes or a wine chiller to cool the sangria. Glassware can be simple wine glasses or tumblers.
  • I like to have a small strainer for pouring if I want to hold back most fruit bits.

Ingredients

  • I use about 2-3 blood oranges thinly sliced, to infuse color and flavor.
  • I also use 1 bottle 750ml of dry red or white wine (Spanish varieties like Tempranillo or Albariño work well).
  • For sweetness and depth I add 1/4 cup brandy and 1/4 cup orange liqueur (such as Cointreau).
  • To balance the flavors I mix in 1/2 cup orange juice—freshly squeezed if possible.
  • Optional fruits such as sliced lemons, limes, or apples, add extra taste and color.
  • I sometimes use 2-3 tablespoons of simple syrup or honey if the oranges are not sweet enough.
  • For serving I use club soda or sparkling water to add fizz.

Instructions

  • First, I wash and slice the blood oranges into thin rounds, removing any seeds. I also slice any additional fruits I want to use.
  • Next, I place all sliced fruits into a large pitcher. I pour the wine, brandy, orange liqueur, and orange juice over the fruit.
  • If I want a sweeter sangria, I stir in simple syrup or honey. I use a long spoon to mix everything gently, making sure the fruit is well combined with the liquid.
  • I cover the pitcher and chill the sangria in the fridge for at least 2 hours (overnight lets the flavors blend even more). Right before serving, I add club soda or sparkling water to taste.
  • I pour the sangria into glasses, making sure to include the fruit slices.

Notes

I find that using fresh, ripe blood oranges makes a clear difference in flavor. If I can’t find blood oranges, I substitute with navel oranges and add a splash of pomegranate or cranberry juice for a similar color.
Keeping the sangria cold helps maintain its bright taste. For gatherings, I prepare it in advance and add sparkling water just before serving to keep it bubbly.
Leftovers can be stored in the fridge for up to 2 days, but the freshness of the fruit may fade. If I want a stronger orange flavor, I use orange-flavored sparkling water instead of plain.

Must Have Ingredients

Tasting Notes

When I taste a Blood Orange Sangria, the first thing I notice is the bright citrus flavor. The blood orange brings a mix of sweet and tart, which stands out right away.

The color is a striking shade of red-orange. I find the drink looks appealing and inviting in the glass.

The wine adds a smooth background without overpowering the fruit. Sometimes, I pick up mellow hints of berry or apple if those fruits are in the mix.

I notice a gentle fizz if I use sparkling water or club soda. It keeps the sangria light and easy to drink.

Blood orange gives a unique twist compared to regular orange. There’s a slight raspberry-like hint that I can taste, especially when the sangria is chilled.

I enjoy how the flavors stay balanced—even after a few sips, the sangria doesn’t taste too sweet or too sharp. Each glass has a clean finish and works well with simple snacks or light meals.

Substitute

If I don’t have blood oranges handy, I just grab regular oranges or even tangerines. They bring that same citrus vibe and, honestly, they work just fine in the drink.

Sometimes I swap out red wine for white or rosé. Sure, the color changes, and the taste shifts a bit too, but both versions still come out pretty fresh and light.

When I want something non-alcoholic, I’ll use sparkling water or lemon-lime soda instead of wine. Triple sec gets replaced with orange juice—simple enough.

If I’m feeling fancy, I’ll toss in some fresh strawberries, blueberries, or peaches. Mint leaves? Sometimes, if I want that extra fresh kick.

I always taste as I go and tweak things until it feels right. No shame in adjusting for your own flavor—everyone’s got their preferences, right?

Sharing is caring!

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

Similar Posts

Sangria with Seasonal Fruits Cocktail Recipe
|

Sangria with Seasonal Fruits Cocktail Recipe

Bicicletta Cocktail Recipe
|

Bicicletta Cocktail Recipe

Pineapple Sangria Splash Cockatil Recipe
|

Pineapple Sangria Splash Cocktail Recipe

Spiced Pear Sangria Cockatil Recipe
|

Spiced Pear Sangria Cocktail Recipe

Honey Bourbon Lemonade Cocktail Recipe
|

Honey Bourbon Lemonade Cocktail Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating