White Sangria Sparkler Cocktail Recipe
I combine crisp white wine, fresh fruit, and sparkling water for a refreshing drink. Here’s the equipment, ingredients, and step-by-step instructions, plus a few notes I’ve learned along the way.
Equipment
- I use a big glass pitcher for mixing and serving the sangria. A long spoon helps me really stir everything together.
- I also grab a sharp knife to slice the fruit, and a cutting board so I don’t wreck my counters. For measuring, I just use a basic cup and spoons.
- When it’s time to pour, I usually go for stemless wine glasses or tumblers. If you want to get fancy, a ladle helps, but honestly, a pitcher with a spout is fine.
- I always have some ice cubes ready to chill the drink. A fine mesh strainer comes in handy if I want to keep fruit bits out of the glass.
- I make sure everything’s clean before I start. Nobody wants off flavors.
Ingredients
Here’s what I use for one batch of White Sangria Sparkler:
- Dry white wine 1 bottle 750 ml
- Sparkling water 1 cup
- Brandy or peach liqueur 1/4 cup
- Orange juice 1/2 cup
- Sugar optional 2-3 tbsp
- Orange sliced 1
- Lemon sliced 1
- Green apple sliced 1
- Fresh strawberries 1 cup halved
- Ice cubes As needed
Instructions
- I wash and slice the fruits into thin pieces. Stems, seeds, pits—gone.
- In my pitcher, I pour in the wine, brandy or peach liqueur, and orange juice. Then I stir in the sugar until it’s dissolved.
- I toss in all the fruit, pressing some with a spoon to get the juices flowing.
- I cover the pitcher and chill it in the fridge for at least 2 hours. Longer’s fine if you want the fruit flavor to really come through.
- When it’s time to serve, I give it a good stir, add ice cubes, and pour in the sparkling water.
- I pour the sangria into glasses, making sure each gets some fruit and liquid.
- I serve right away while it’s still bubbly.
Notes
If I want it less sweet, I just skip the sugar or use less. The liqueur makes a difference, too—peach liqueur gives it a fruitier vibe, brandy adds a little warmth.
For a crowd, I double everything but keep the fruit-to-liquid ratio about the same. I never add the sparkling water until the last minute or it goes flat.
Leftover sangria is best within 24 hours. If the fruit sits too long, it can get mushy or even a bit bitter. I always serve it cold—warm sangria just isn’t the same.