Red, White, And Booze Sangria Cocktail Recipe
Here’s how to make a batch of this colorful, fruit-packed sangria. It’s kind of made for summer, whether you’re celebrating a holiday or just soaking up the sun.
Equipment
- Large glass pitcher (2-quart capacity)
- Long wooden spoon for mixing
- Sharp knife for fruit prep
- Cutting Board
- Measuring cups and spoons
- Wine glasses for serving
- Ice bucket (if you’re outside)
Ingredients
For the base:
- 1 bottle 750ml dry white wine (Pinot Grigio or Sauvignon Blanc are solid picks)
- 1/2 cup white rum
- 1/4 cup triple sec
- 3 tablespoons honey or agave nectar
- 1 cup club soda save this for right before serving
For the fruit mix:
- 1 cup fresh strawberries hulled and sliced
- 1 cup blueberries
- 1 white peach pitted and sliced
- 1 red apple cored and diced
- 1 white-fleshed dragon fruit cubed (totally optional, but pretty neat for extra white color)
Instructions
- Prep the fruit: Rinse everything well. Hull and slice those strawberries, dice up the apple, slice the peach, and clean the blueberries.
- Mix the liquid: Pour the wine, rum, and triple sec into your pitcher. Give it a gentle stir.
- Add sweetener: Stir in the honey or agave until it’s totally dissolved.
- Add fruits: Tip all the fruit into the pitcher. Gently stir—don’t mash it up.
- Chill: Pop the whole thing in the fridge for at least 3 hours, or overnight if you’re planning ahead. The flavors really come together with a little time.
- Finish and serve: Right before you pour, add the club soda and stir gently. Ladle into wine glasses, making sure everyone gets a good scoop of fruit.
Notes
Want a non-alcoholic version? Swap the wine for white grape juice and skip the spirits. A squeeze of lemon perks it up.
It’s best when you let it chill for a few hours, but don’t add the club soda until you’re ready to serve. Otherwise, you’ll lose that nice fizz.
Keep the pitcher cold, especially outside—an ice bath works wonders. No one wants warm sangria, right?