Red Sangria Cocktail Recipe

There’s just something about a chilled glass of red sangria when it’s warm out—it’s instantly relaxing. The fruity wine, the fresh fruit, that little bit of sweetness…it’s a simple drink, but it always feels special.

You can whip up a fresh, flavorful red sangria at home with just a handful of ingredients and a few easy steps.

What I love most is how flexible this drink is. You can tweak it to fit your mood, your guests, or just whatever’s in the fruit bowl.

Whether you’re hosting a few friends or just want something nice for yourself, this recipe brings a bright, refreshing vibe to the table. It’s honestly hard to go wrong.

You’ll see it’s not complicated—just gather your ingredients, mix, and let it chill. The end result? Red sangria that looks gorgeous and tastes even better.

Red Sangria Recipe

Making red sangria is one of my favorite easy crowd-pleasers. It’s simple, colorful, and packed with fresh fruit flavor.

I usually reach for a dry red wine, toss in a mix of citrus and apples, and throw in a splash of brandy or orange liqueur. It’s all about balancing the sweetness and acidity.

Equipment

• Large glass pitcher or jug (about 2 quarts)
• Long mixing spoon or wooden spoon
• Sharp knife and cutting board
• Measuring cups and spoons
• Citrus juicer (optional but helpful)
• Serving glasses
• Small strainer (if you prefer to remove fruit pieces later)

I like using a clear pitcher—watching the fruit and wine mingle is half the fun. A sturdy spoon helps mix things up without turning the fruit to mush.

Keeping everything cold before serving? It really makes a difference.

Ingredients

• 1 bottle (750 ml) dry red wine such as Tempranillo, Rioja, Merlot, Garnacha, Zinfandel, or Cabernet
• 1/4 cup brandy or orange liqueur (like Cointreau, Triple Sec, or Grand Marnier)
• 1/4 cup orange juice
• 2 tablespoons sugar (adjust to taste)
• 1 orange, thinly sliced
• 1 apple, cored and sliced
• 1/2 cup strawberries or raspberries
• 1 small cinnamon stick (optional)
• 1/2 cup club soda for topping before serving

I stick with dry red wine to keep things balanced. The fruit brings enough sweetness, so I only add sugar if it really needs it.

Fresh fruit is a must—it just gives the sangria that clean, crisp edge.

Instructions

• Wash and slice the fruit into thin pieces.
• Add the orange, apple, and berries to a large pitcher.
• Sprinkle sugar over the fruit and give it a gentle stir.
• Pour in the red wine, brandy, and orange juice.
• Toss in the cinnamon stick if you’re using it.
• Stir everything together until it looks well mixed.
• Cover and refrigerate for at least 2 hours, or overnight if you want the flavors even stronger.
• Before serving, add the club soda for a bit of fizz and stir gently.
• Serve cold in glasses, making sure to get some fruit in each one.

Letting the sangria chill in the fridge really helps the flavors come together. Plus, the fruit softens up and the whole thing gets extra refreshing.

Notes

I usually go for Tempranillo or Rioja if I want that classic sangria flavor. Merlot or Zinfandel are nice if you’re after something a little softer or fruitier.

If you need a nonalcoholic version, swap the wine for grape juice and skip the brandy. Sometimes I’ll add sliced peaches or a splash of peach schnapps just to mix things up.

Keeping it cold is key for the best texture and flavor. Leftovers can hang out in the fridge for up to two days, but honestly, it’s at its best the day you make it.

Tasting Notes

Right away, I get this mix of sweet fruit, a pop of fresh citrus, and that gentle bite of red wine in every sip. It’s cool, light, and honestly just feels made for a summer cocktail.

The wine base is what jumps out first. I usually reach for a dry red wine like Tempranillo or Garnacha—they don’t overpower the fruit, and they just work. People call these the best wine for sangria, and I can see why; they blend in so easily with juice and fruit.

The fruit brings its own personality. Oranges brighten things up, berries add a soft sweetness, and apples keep it crisp at the end. If I let it chill for a while, the flavors mellow out and mix together in a way that’s honestly hard to beat for a wine cocktail.

Depending on my mood, I’ll tweak things.

• Sometimes a splash of sparkling water makes it extra refreshing.
• If I’m feeling bold, a bit of brandy takes the flavor up a notch.
• Swapping in white or rosé gives you sangria variations that are softer, maybe even a little floral.

The texture stays smooth, and there’s this mild, fruity finish that hangs around. I love how every glass feels balanced—sweet, but not too much, bold but still so easy to drink.