How To Make The Classic Spanish Sangria Cocktail - Building A Drink: Your Ultimate Guide to Mixed Drink and Cocktail Recipes

In a large (2-quart) glass pitcher, combine the orange, lime, and lemon slices. Add the brandy, Cointreau, and sugar, and stir to combine. Gently stir in the wine. Refrigerate for at least 2 hours or as long as overnight to chill.

When ready to serve, add the club soda, stirring gently. Pour into ice-filled wine goblets, letting some fruit fall into each drink.

VARIATIONS: For Sangria Blanca, a white wine version, use either a chilled sauvignon blanc, pinot grigio, or chardonnay in place of the red wine, and add red and green grapes, peach or apple slices, or strawberries and mint sprigs.

For Sparkling Sangria, use chilled dry champagne instead of the red wine, and add grapefruit or pineapple, and mango or raspberries. Add the champagne right before serving.

For a Rosado Sangria, use rosé wine instead of the red wine, and add raspberries and blackberries, or limes and peaches.

Sangria dates back to 133 B.C., when the Romans in Andalusia cooled off with a mix of local wine and fruit juices during the scorching summer months. The earliest versions were simple—just fresh orange juice, light red wine, a touch of sugar, and lemon juice served over ice. Over time, this humble refresher evolved into the vibrant classic we know today: sliced citrus fruit, a splash of brandy for depth, and a fizzy finish from chilled club soda.

Traditionally made with a light, fruity red like Spanish Rioja, this sangria recipe is the gold standard. While modern variations may include apples, ginger ale, or even grapefruit soda, this version sticks to its roots. Designed to serve 4 to 6, it’s perfect for batching in a punch bowl—especially with a block of ice floating on top to keep things cool and festive.