Sriracha Spiced Sangria Cocktail Recipe

I’m always looking for ways to shake up a classic drink, and sangria has become one of my go-to playgrounds. Fruit, wine, a little fizz—what’s not to love?

But honestly, when you throw in a touch of heat, it just hits differently. This Sriracha Spiced Sangria Cocktail Recipe is all about finding that sweet spot between fruity and spicy, without making things complicated.

No need to be a cocktail wizard here. A handful of fresh ingredients, a bottle of wine, and a dash of sriracha are all it takes to make something that’s both cozy and a little daring.

The spice? It doesn’t smack you in the face—it just kind of lingers with the fruit and wine, giving each sip a gentle warmth.

If you’re the type who likes to play with new flavors, this is a fun way to serve up sangria with a little attitude. It’s easy to whip up, easy to share, and honestly, it’s just a good time in a glass.

Whether you’re mixing a single glass for yourself or filling a pitcher for a crowd, it’s a recipe that doesn’t ask for much.

Sriracha Spiced Sangria Cocktail Recipe

What I like about this recipe is how it brings together the juicy sweetness of fruit, some cozy spice, and just enough heat to keep things interesting.

Red wine, citrus, and sriracha make for a combo that’s familiar but still manages to surprise you.

Equipment

• Large pitcher or glass jug
• Wooden spoon for stirring
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Citrus juicer (optional)
• Fine mesh strainer (optional)
• Serving glasses
• Ice cube tray

I usually go with a wide pitcher so the fruit can soak up all the goodness. A sturdy spoon makes mixing everything together pretty effortless.

If you want a smoother pour, you could strain it, but honestly, I like seeing the fruit and spices floating around. It just looks more inviting.

Ingredients

• 1 bottle red wine (I usually reach for Merlot)
• ½ cup brandy
• 1 cup apple cider
• 2 tbsp maple syrup or honey
• 1 tbsp sriracha sauce
• 1 large orange, sliced
• 1 apple, thinly sliced
• 1 lemon, sliced
• 1 tbsp lime juice
• 2 cinnamon sticks
• 3 cloves
• 1 star anise
• 2 tbsp sugar (optional, taste and see)
• Ice cubes for serving

Fresh fruit just makes everything pop, both in taste and color. The spices? They add a warm, almost cozy smell, while the sriracha keeps things from getting too sweet.

Instructions

• Slice up the orange, apple, and lemon into thin rounds.
• Toss all the fruit into a big pitcher.
• Pour in the red wine, brandy, and apple cider.
• Stir in the maple syrup or honey, sugar, lime juice, and sriracha.
• Drop in the cinnamon sticks, cloves, and star anise.
• Give it all a gentle stir.
• Cover and stick the pitcher in the fridge for at least 2 hours—overnight is even better.
• When you’re ready, fill glasses with ice and pour the sangria over.
• Add a few extra fruit slices to each glass if you’re feeling fancy.

I’m a big fan of letting the sangria chill overnight. The flavors just come together in a way that’s hard to beat.

Notes

Merlot tends to work best for me because it’s smooth, but honestly, any medium-bodied red wine will do the trick. Like things sweeter? Go ahead and add more maple syrup or honey.

Want more zing? Squeeze in a little extra lime juice. The amount of sriracha is totally up to you—start small and see how you feel.

If you’re after more spice, toss in another cinnamon stick or a few more cloves. This sangria goes great with light snacks—cheese and crackers are a classic.

I’ve also had it with grilled chicken or roasted veggies, and the flavors just play off each other nicely without feeling too heavy.

Tasting Notes

That first sip? It brought this gentle tartness from the wine and citrus—almost like a throwback to a more classic sangria. The fruit really kept things lively and super refreshing.

Then, the Sriracha snuck in with a soft heat. It didn’t take over, just sort of warmed things up and made it feel more like a spiced sangria instead of the usual sugary stuff.

Honestly, I loved how the fruit’s sweetness took the edge off the spice. The flavors had this nice progression—fruity up front, then tangy, and finally a mellow heat that hung around for a bit.

For the non-alcoholic sangria, I swapped in sparkling juice for the wine. The tartness was still kicking, but the spice suddenly seemed a lot bolder since the alcohol wasn’t there to round things out.

Texture-wise, it was smooth and light. Those bubbles in the non-alcoholic one? They gave it a crisp finish, but the wine version felt a touch rounder and richer.

Key impressions I scribbled down:

• Fruit-forward with citrus brightness
• Balanced spice that builds slowly
• Tart yet smooth mouthfeel
• Works well with or without alcohol