Longhorn Sangria Recipe for a Steakhouse-Style Pitcher

This Longhorn-style sangria is a make-ahead red-wine pitcher drink brightened with brandy, orange liqueur, citrus juice, and sliced fruit. Sangria is associated with Spain, but recipes vary; this steakhouse-inspired home version is easy to adjust and gets a lively finish from soda water added just before serving. This alcoholic drink is for adults of legal drinking age; drink responsibly.

Ingredients

1 bottle dry red wine, 3¼ cups (750 ml), such as Spanish tempranillo, Garnacha, or another medium-bodied red
½ cup (120 ml) brandy
⅓ cup (80 ml) orange liqueur, such as triple sec
1 cup (240 ml) orange juice, preferably freshly squeezed
¼ cup (60 ml) fresh lemon juice, about 2 lemons
2 tablespoons (30 ml) simple syrup, plus more to taste
1 medium orange, about 180 g, washed and thinly sliced
1 medium lemon, about 110 g, washed and thinly sliced
1 medium lime, about 70 g, washed and thinly sliced
1 medium crisp apple, about 180 g, cored and cut into small cubes
2 cups (480 ml) chilled soda water, or enough to top each glass
4 cups (about 600 g) ice cubes, for serving

Instructions

Prepare the fruit. Wash and dry the orange, lemon, lime, and apple. Slice the citrus thinly, removing any visible seeds as you go. Core the apple and cut it into bite-size cubes. Thin slices release citrus aroma into the wine, while apple cubes are easy to scoop into glasses. If you prefer less bitterness, remove the citrus slices after the sangria chills rather than leaving them in the pitcher overnight.
Combine the wine and flavorings. Pour the red wine into a large pitcher, then add the brandy, orange liqueur, orange juice, lemon juice, and simple syrup. Stir thoroughly for about 30 seconds, until the syrup is evenly distributed. Taste a small spoonful before adding the fruit. The mixture should taste fruity and balanced, not sharply sour or intensely sweet; you can adjust it after chilling.
Add the fruit. Stir in the orange, lemon, lime, and apple. Make sure the fruit is mostly submerged so it can flavor the wine. Cover the pitcher and refrigerate it for 2 hours. This chill gives the citrus and apple time to infuse the liquid and lets the flavors settle together. Do not add ice or soda water to the pitcher during this stage, since both can dilute the sangria or lose their fizz.
Taste and adjust. After chilling, stir gently and taste again. If it seems too tart, add simple syrup 1 teaspoon (5 ml) at a time. If it tastes overly sweet or concentrated, add a small splash of cold water or soda water. Keep in mind that the final soda water and melting ice will soften the flavor in the glass, so avoid making the pitcher taste watered down.
Serve with bubbles. Fill glasses with ice. Pour sangria over the ice, including a little fruit in each glass, and top each serving with about ¼ cup (60 ml) chilled soda water. Stir once, gently, and serve promptly while the soda is fizzy. If serving from the pitcher, you can stir in the chilled soda water immediately before pouring, but add it gradually to preserve more carbonation.

Tips

Choose a wine you would drink on its own. A dry, medium-bodied red works better than a very sweet or heavily oaked wine because juice, liqueur, and fruit already bring sweetness and aroma. Tempranillo and Garnacha are natural choices, but Merlot or another smooth, affordable red is also suitable. There is no need to use an expensive bottle; very tannic wine can taste more astringent after chilling.
Adjust sweetness in small amounts. Orange juice and orange liqueur vary by brand, so the listed syrup amount is a starting point rather than a fixed rule. Stir in extra syrup only after the two-hour chill, tasting between additions. If you do not have simple syrup, dissolve 2 teaspoons (8 g) granulated sugar in the lemon juice before mixing. Undissolved sugar may settle at the bottom of a cold pitcher.
Keep the fruit pleasant to eat. Remove citrus seeds because they can add bitterness. If you want a milder citrus flavor, use fewer lemon and lime slices, or take the citrus out after a few hours. A crisp apple such as Fuji or Gala holds its shape better than a soft, mealy apple. Wash all produce well, especially if the slices will be served in the glass.
Chill the ingredients, not the finished drink with lots of ice. Cold wine, juice, and soda help keep the pitcher refreshing without excessive dilution. Use a pitcher with room for the fruit and stirring, and add ice to individual glasses. For an attractive presentation, reserve a few clean citrus slices and apple cubes to garnish each serving.

Serving Suggestions

Serve this sangria in wine glasses, stemless glasses, or small tumblers over plenty of ice. Include a few pieces of the infused fruit in each glass, and provide a spoon or cocktail pick if guests want to eat the apple and citrus. A pitcher works well for a relaxed dinner because the wine mixture can be chilled in advance; keep the soda water cold and add it when people are ready to pour. For a larger table, set out a separate bowl of fresh citrus wheels so the drink can be garnished without fishing through the pitcher.

The sweet-tart fruit profile pairs nicely with grilled vegetables, olives, salty cheeses, tapas-style snacks, and savory grilled or roasted dishes. It also makes a good option for a casual cookout alongside simple appetizers. Since the drink is already fruit-forward, pair it with foods that bring salt, smoke, or savory richness rather than another very sweet dessert. Offer cold water and nonalcoholic choices alongside it, and label the pitcher clearly when serving a mixed group.

Variations

Use a lighter red. For a fresher, less robust pitcher, choose a light-bodied red such as Pinot Noir. The flavor will be more delicate, so start with the listed amount of syrup and avoid letting the citrus steep for much longer than needed. A rosé can also work, though it makes a lighter-colored, more floral drink rather than the classic red-wine style.

Make it less sweet. Omit the simple syrup at first and use an unsweetened orange juice. After chilling, taste and add syrup only if the citrus makes the drink too sharp. You can also replace the orange liqueur with ⅓ cup (80 ml) extra wine and add a thin strip of orange zest for aroma. This version is less sweet and has a less pronounced orange-liqueur flavor.

Change the fruit. Use firm pear cubes, sliced strawberries, or a handful of pitted cherries in place of some or all of the apple. Keep the citrus in the mix for its bright flavor, and avoid very soft fruit that may break apart during the chill. Frozen berries can stand in for fresh berries, but they will soften as they thaw and may tint the sangria.

Make individual glasses with less alcohol. For a lighter pour, use a smaller amount of the prepared wine mixture and top the glass with more soda water. For a nonalcoholic pitcher inspired by the same flavors, combine dealcoholized red wine or tart red-grape juice with orange and lemon juices, fruit, and soda water. The grape-juice version is noticeably sweeter, so skip the syrup and adjust with lemon juice to taste.

Storage and Reheating

Cover the pitcher and refrigerate it promptly, within 2 hours of preparation. For the best flavor and texture, serve the sangria within 24 hours; citrus pith can make the drink bitter and cut fruit softens as it sits. If you need to keep it longer, strain out the fruit after the first few hours and refrigerate the liquid in a sealed container for up to 2 days. Add fresh soda water only when serving, and do not leave a pitcher sitting at room temperature for an extended period.

There is no reheating step for sangria; it is served cold. If the pitcher has already been topped with soda, it can still be refrigerated, but the bubbles will fade. Add a fresh splash of chilled soda water to each glass rather than trying to restore carbonation in the pitcher. Discard any serving that has been left out for more than 2 hours, and do not reuse fruit that has been sitting in the drink for a long time as a fresh garnish.

Frequently Asked Questions

What wine is best for Longhorn-style sangria?
A dry, fruit-forward red such as Tempranillo or Garnacha gives the drink a rounded flavor without making it overly sweet. Merlot or another approachable medium-bodied red is a practical substitute. Avoid a wine that is very tannic, very sweet, or strongly oaked, as those qualities can dominate the citrus and fruit.

Can I make the sangria the night before?
Yes. Mix the wine, spirits, juices, syrup, and fruit, cover, and refrigerate it overnight. For the cleanest citrus flavor, remove the lemon and lime slices after a few hours, then add fresh slices for serving if desired. Wait to add soda water and ice until just before pouring so the drink stays lively and does not become diluted.

Can I make this without brandy or orange liqueur?
You can leave out either spirit, but the flavor will change. If omitting brandy, replace it with an equal amount of wine for a less spirit-forward drink. If omitting orange liqueur, use extra wine and a little orange zest or juice; the result will be less sweet and less richly orange. Taste after chilling and adjust the syrup as needed.

How do I keep sangria from getting bitter?
Remove seeds before adding citrus, avoid crushing the slices, and do not leave the fruit steeping for several days. The white pith on citrus can become more noticeable during a long chill, especially with lemon and lime. Two hours gives the fruit time to contribute flavor; if preparing farther ahead, strain out the citrus and refrigerate the liquid separately.

Can I serve it without soda water?
Yes. The wine mixture can be served as-is over ice, though it will taste richer and less refreshing than the topped version. You can also use chilled sparkling water or lemon-lime soda. Sparkling water keeps the finish drier, while lemon-lime soda makes the drink sweeter, so taste before adding any extra syrup.

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