Ultimate Sangria Recipe from 10 Can’t-Miss Sangria Recipes Slideshow

10 Can’t-Miss Sangria Recipes Slideshow

Drew Lazor
Slide 1 of 10
Ultimate Sangria Recipe

This recipe is modified from a giant batch recipe shared  by Stephen Seibert, the mixologist who created cocktail recipes for Jose Garces' flagship restaurant Amada. The principles are simple — take dry wine, add brandy for proof and heat, triple sec and lemon juice for acid, and simple syrup for sweetness. A lower-quality sweet wine will take less syrup and more acid, so taste and adjust accordingly. Since sangria is typically made for a crowd and poured out by the pitcher, this recipe is based on a 1.5-liter magnum-size bottle of vino. Double it to make a 3-liter boxed-wine batch. You can use any fruit you like, or leave it out entirely. Make sangria a few hours ahead of time and keep it chilled until serving. Pour over ice cubes and top with club soda to lighten it up. Or not. Either way.

Click here to see the Ultimate Sangria Recipe