If you’re hunting for a show-stopping drink for your next party, you might want to try my Slasher Sangria Cocktail recipe. It’s simple to whip up and combines bright fruit flavors with a bold, spooky look.
I just love sharing cocktail recipes that are easy but still make people do a double-take. My guests always seem to ask for this one—maybe it’s the taste, or maybe it’s just the way it looks at a themed party.
Whether you’re throwing a Halloween bash or just want something playful, this drink usually gets people chatting.
Slasher Sangria Cocktail Recipe
If you’re after something fruity and refreshing with a little twist, this Slasher Sangria Cocktail is a solid pick. I like to use a good mix of citrus, berries, and wine for a punch that’s bright and full of flavor.
Equipment
- Large glass pitcher (at least 2 quarts)
- Sharp knife for slicing fruit
- Cutting board
- Long spoon or stirrer
- Measuring cups and spoons
- Serving glasses (stemless wine glasses work best)
- Fine mesh strainer (optional, if you want it pulp-free)
- Citrus juicer (optional, for the lemons and oranges)
These make it easy to slice fruit, mix everything up, and serve without any fuss. The pitcher should be roomy enough so you can stir without worrying about spills.
Ingredients
- 1 bottle (750ml) fruity red wine (Pinot Noir, Merlot, or Rioja are all good)
- 1/4 cup brandy
- 1/4 cup orange liqueur (triple sec or Cointreau)
- 1 orange, sliced into rounds
- 1 lemon, sliced into rounds
- 1 apple, cored and sliced
- 1 cup mixed berries (strawberries, blueberries, blackberries)
- 1/2 cup orange juice
- 2 tablespoons sugar (add more if you like it sweeter)
- 1 cup sparkling water or soda water (for fizz)
- Ice cubes
- Extra orange slices or berries for garnish
For wine, I usually go for something not too sweet but packed with fruit flavor. Fresh fruit and a splash of bubbly water make this cocktail feel lively and crisp.
Instructions
- Toss the orange, lemon, and apple slices into your pitcher.
- Sprinkle sugar over the fruit, then pour in the orange juice. Give it a good stir until the sugar starts to dissolve.
- Add the mixed berries for a pop of color and flavor.
- Pour in the red wine, brandy, and orange liqueur.
- Stir everything together so the fruit and booze mingle.
- Cover and chill in the fridge for at least 2 hours—longer if you can wait.
- Right before serving, add ice cubes and pour in sparkling water or soda water for that fizz.
- Stir gently, then pour into glasses, making sure each gets some fruit.
- Garnish with extra orange slices or berries if you’re feeling fancy.
Notes
Honestly, sangria always tastes better when you let the fruit soak for a while. That’s when the flavors really come together.
The wine makes a difference—a fruity red like Beaujolais, Rioja, or Merlot is great, but sometimes I swap in a rosé for a lighter version.
If I’m craving something sweeter, I’ll toss in extra sugar or more fruit. Want it less boozy? Just use more sparkling water and cut back the brandy.
Fresh, ripe fruit really does make a difference. And if you’re in the mood to experiment, try peaches or cherries instead of berries when they’re in season.
Equipment
- Large pitcher (2-quart or more)
- Long spoon or stir stick
- Fine mesh strainer (optional)
- Citrus juicer (optional)
Ingredients
- 1 bottle 750ml fruity red wine (like Pinot Noir, Merlot, or Rioja)
- ¼ cup brandy
- ¼ cup orange liqueur triple sec or Cointreau
- 1 orange sliced into rounds
- 1 lemon sliced into rounds
- 1 apple cored and sliced
- 1 cup mixed berries strawberries, blueberries, blackberries
- ½ cup orange juice
- 2 tablespoons sugar adjust to taste
- 1 cup sparkling water or soda water for fizz
- Ice cubes as needed
- Extra orange slices or berries for garnish
Instructions
- In a large pitcher, add sliced orange, lemon, and apple.
- Add mixed berries to the pitcher.
- Pour in the red wine, brandy, and orange liqueur. Stir everything together well.
- Cover and chill in the refrigerator for at least 2 hours (or overnight for stronger flavor).
- Just before serving, add ice and top with sparkling water. Stir gently.
- Pour into glasses, making sure each serving includes some fruit.
- Garnish with orange slices or berries if desired.
Tasting Notes
First sip? There’s this sweet burst of red berry flavors that hits you right away. The sangria is bright, a little tangy from the juice and fresh fruit.
There’s a pop of citrus that hits the tip of my tongue and just kind of lingers with the wine’s smoothness.
I sometimes toss in a cinnamon stick for a whisper of spice. It’s subtle—nothing overwhelming—but it gives the drink a cozy little note.
After a couple of sips, the fruit flavors seem to get bolder, especially if the drink’s been sitting for a bit. I really like how the orange slices come through.
There’s a refreshing finish—kind of cleans your palate. Even if cocktails aren’t usually your thing, this one’s pretty easy to enjoy.
Must Have Ingredients
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 | Stainless Steel Bar Tool For Making Garnish for Cocktails & Mocktails | Buy On Amazon |
Substitute
If I ever feel like switching up the Slasher Sangria, there are plenty of easy swaps to try. Sometimes it’s just about making do with whatever’s in the fridge, or maybe I’m just in the mood for something a little different.
Possible ingredient substitutes:
Instead of red wine, I might grab white wine and make a white sangria. It’s lighter, fruitier—honestly, sometimes I even prefer it.
- Swapping out brandy for triple sec or rum brings a totally new vibe.
- If I’m out of orange liqueur, apple juice or ginger ale works for a sweeter, softer mix.
- No strawberries or oranges? I’ll toss in blueberries, blackberries, or just chop up whatever apples are left.
- For bubbles, lemon-lime soda or sparkling water can easily stand in for club soda.
Equipment swaps:
- No pitcher? Honestly, a big mixing bowl does the trick just fine.
- If I’m out of fancy glasses, I’ll grab whatever’s clean—even a mason jar.
Instructions tips:
- If I’m using different fruits, I just slice or chop them up about the same as usual.
- No matter what, I chill the sangria for at least an hour before serving. That’s non-negotiable.
Trying new ingredients is half the fun, and it keeps things interesting.
