Winter Spice Sangria Cocktail Recipe

Winter just has a way of making me crave something cozy to sip, especially with friends or family around. My Winter Spice Sangria Cocktail recipe is honestly the easiest way I know to bring a little warmth and flavor to any cold night.

It’s all about blending fruity wine with seasonal spices and fresh fruit for that perfect balance. There’s something about those flavors together that just works, you know?

I love that you only need a few simple ingredients and a bit of mixing to make a festive drink everyone’s going to want a glass of. If you’re after a fun twist on classic sangria, stick around—I think you’ll be surprised at how simple this winter treat really is.

Winter Spice Sangria Cocktail Recipe

This Winter Spice Sangria is fruity, festive, and packed with those cozy, warm spices we all want when it’s cold out. It’s a mix of red wine, citrus, and seasonal fruits, with just the right amount of aromatic notes.

Equipment

• Large pitcher or glass jug (at least 2-quart capacity)
• Wooden spoon or muddler
• Measuring cups and spoons
• Citrus juicer
• Sharp knife and cutting board
• Fine mesh strainer (if making spiced simple syrup)
• Serving glasses
• Small saucepan (for simple syrup, if using)

Ingredients

• 1 (750ml) bottle fruity red wine (like zinfandel, tempranillo, or grenache)
• 1/4 cup brandy
• 1/4 cup triple sec or cointreau
• 1 cup orange juice
• 1/2 cup spiced simple syrup (optional)
• 1 orange, sliced
• 1-2 pears, sliced
• 1 apple, sliced
• 1/2 cup cranberries or pomegranate arils
• 4-5 blackberries (optional)
• 2 star anise pods
• 3 cinnamon sticks
• 6-8 whole cloves
• 1/2 teaspoon black peppercorns (optional)
• 1 blood orange, sliced (optional for extra color and flavor)
• Prosecco or apple juice (splash, for topping when serving)

Instructions

• Wash and slice all the fruit—think oranges, blood oranges, pears, apples—nice and thin.
• Toss those fruit slices, cranberries, pomegranate arils, and blackberries into a big pitcher.
• Drop in your cinnamon sticks, star anise, cloves, and black peppercorns if you’re using them.
• Pour in the red wine, brandy, triple sec, and orange juice.
• Stir in the spiced simple syrup if you want a little extra sweetness and spice.
• Use a wooden spoon to gently muddle the fruit and spices, just enough to get those flavors going.
• Cover and pop it in the fridge for at least 4 hours, or overnight if you’ve got the patience.
• When you’re ready to serve, strain out the whole spices if you want.
• Pour into glasses with some fruit, and top it off with a splash of prosecco or apple juice for a bit of fizz.

Notes

I’m partial to Spanish reds like tempranillo or grenache because they’re so fruity, but honestly, shiraz or zinfandel works if you’re after a bolder punch. White wine could work too if you like things a little lighter.

Want it spicier? Just toss in more cinnamon sticks or even a pinch of ground cinnamon. If you’ve got a sweet tooth, bump up the simple syrup or swap prosecco for apple juice.

Blood oranges make the color pop, and I wouldn’t skip the fridge time—it really pulls out all those fruit and spice flavors. Sometimes I even double the batch, because this sangria disappears fast at winter get-togethers.

Tasting Notes

So, the first sip of this winter spice sangria? I get that deep, rich red wine right away, but there’s also this bright hint of orange and apple sneaking in. Those spices—cinnamon, cloves—just wrap around everything and make it feel so cozy, almost like a little fireplace in a glass.

It’s smooth, but there’s a bit of liveliness, probably from all that fresh fruit and a splash of citrus juice. There’s sweetness, but honestly, it doesn’t go overboard—just enough to keep things interesting.

For a holiday cocktail, I really love how the winter spices play with the wine. It comes out festive and balanced, not heavy or cloying at all.

And the aroma? That’s maybe my favorite part. Fruit and spice together, kind of like the smell in the kitchen during a family get-together.

It pours this deep ruby color, and if you toss in some fruit slices or a cinnamon stick, it looks almost too good to drink. Every time I make winter spiced red wine sangria for friends, it somehow turns into the star of the party.

Here’s what always jumps out at me in each glass:

• Fruit: A fresh mix—apple, orange, sometimes I’ll add a pear
• Spices: Always cinnamon and cloves, and if I’m feeling fancy, maybe star anise
• Texture: Smooth, but with a crisp kick from the fruit
• Temperature: Cold is best, but it’s still got that comforting vibe

Every glass is a little different. Sometimes the fruit pops, sometimes it’s the spices that steal the show. That’s kind of the magic of this red wine winter sangria, isn’t it?