White Wine Sangria Cocktail
A refreshing pitcher cocktail made with dry white wine, brandy, orange liqueur, citrus, stone fruit, and berries—chilled until the flavors meld, then topped with something bubbly for a crisp summer sipper.
Equipment
- Large pitcher or glass jug
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Fine-mesh strainer
- Serving glasses
- Ice scoop or tongs
Ingredients
- 1 bottle Dry white wine pinot grigio, sauvignon blanc, or albariño (750 ml)
- 0.25 cup Brandy or Grand Marnier
- 2 tbsp Triple sec or Cointreau
- 2 tbsp Granulated sugar or simple syrup
- 1 Orange thinly sliced
- 1 Lemon thinly sliced
- 1 Lime thinly sliced
- 1 Peach or nectarine sliced
- 0.5 cup Strawberries halved
- 0.25 cup Raspberries
- 0.5 cup Pineapple chunks fresh or canned
- 1 cup Lemon-lime soda or club soda or Sprite/ginger ale/sparkling water, for topping
- Ice cubes for serving
Instructions
- Add orange, lemon, lime, peach, strawberries, raspberries, and pineapple to a large pitcher.
- Sprinkle in the sugar and stir gently to coat the fruit.
- Pour in the brandy, triple sec, and white wine; stir until the sugar dissolves.
- Cover and chill for at least 2 hours (or overnight) so the flavors meld.
- Just before serving, add ice and top with lemon-lime soda, club soda, or sparkling water. Stir lightly and pour into glasses with fruit.
Notes
Use a dry white wine so the sangria doesn't turn overly sweet. Skip the added sugar for a drier profile and choose sparkling water for topping. Best served the day it's made; fruit softens after 24 hours. For extra bubbles, top with chilled prosecco instead of soda.