Sangria Recipe With Brandy for a Well-Balanced Pitcher

Sangria is a Spanish wine punch made by combining red wine with fruit and, in this version, brandy, orange liqueur, and a little citrus juice. A two-hour chill lets the flavors mingle while the fruit stays fresh; family and regional versions vary, so you can adjust the sweetness and fruit to suit your table. This alcoholic drink is for adults of legal drinking age only; drink responsibly.

Ingredients

1 bottle (750 ml) dry Spanish red wine, such as Tempranillo or Garnacha
1/2 cup (120 ml) brandy
1/4 cup (60 ml) orange liqueur, such as triple sec, optional
1/2 cup (120 ml) orange juice, preferably fresh
2 tablespoons (25 g) granulated sugar, plus more to taste
1 medium orange (about 6 oz / 170 g), washed and thinly sliced
1 medium apple (about 6 oz / 170 g), cored and cut into small cubes
1/2 medium lemon (about 1 oz / 30 g), washed and thinly sliced
1 cinnamon stick (about 2 g; roughly 3 inches / 7.5 cm), optional
1 cup (240 ml) chilled sparkling water or club soda
4 cups (about 560 g) ice, for serving

Instructions

Prepare the fruit. Wash the orange, apple, and lemon. Slice the orange and lemon thinly, removing any seeds as you go, and cut the apple into bite-size cubes. Thin slices release citrus aroma without requiring the fruit to be crushed. If you prefer a milder lemon flavor, use only a few lemon slices rather than the full half lemon.
Mix the base. In a large pitcher, stir the sugar into the orange juice until it mostly dissolves. Pour in the red wine, brandy, and orange liqueur, if using. Stir again, then add the prepared fruit and cinnamon stick. The liqueur is optional: it adds a pronounced orange note and extra sweetness, while the drink remains flavorful without it.
Chill for two hours. Cover the pitcher and refrigerate it for 2 hours. This gives the fruit time to flavor the wine and lets the sugar dissolve fully. If you need to make it ahead, see the storage guidance below; leaving citrus in the wine for much longer can make its peel taste bitter.
Taste and finish. Remove the pitcher from the refrigerator and stir gently. Taste a small amount before adding anything: if it seems too dry, stir in sugar 1 teaspoon at a time; if it is too sweet or strong, add a splash of orange juice or chilled sparkling water. Stir in the sparkling water just before serving so it stays lively.
Serve over ice. Fill glasses with ice, then pour in the sangria and some of the fruit. Use a long-handled spoon to distribute fruit evenly. Avoid filling the pitcher with ice well in advance, since melting ice dilutes the drink; add ice to individual glasses instead.

Tips

Choose a dry, fruit-forward wine. The wine is the main flavor, so select one you would enjoy drinking on its own. A moderately priced Spanish red such as Tempranillo or Garnacha is a natural fit, but another dry, medium-bodied red works. Avoid very tannic, heavily oaked wine, which can taste harsh after chilling, and avoid sweet wine unless you plan to reduce the added sugar.
Adjust sweetness gradually. Oranges and wine vary in sweetness, and orange liqueur adds more sugar. Start with the listed 2 tablespoons, then taste after chilling before adding more. If you do not have granulated sugar, use 1 tablespoon (about 20 g) honey or agave syrup, dissolve it into the orange juice, and taste before adding more; either alternative gives a slightly different flavor.
Keep the fruit attractive. Use firm, ripe fruit and cut it into pieces that fit easily into glasses. Bruising or vigorously muddling the fruit can make the drink cloudy and bring out bitter flavors from citrus pith. If you want a stronger fruit aroma, gently press a few apple cubes with the back of a spoon, but leave most pieces intact.
Make smart substitutions. No orange liqueur? Leave it out or replace it with an additional 2 tablespoons (30 ml) orange juice and a little extra brandy if desired; the result will be less sweet and less intensely orange. Club soda, sparkling water, or plain seltzer all work. A cinnamon stick is optional and adds warm spice, so omit it for a cleaner citrus profile.

Serving Suggestions

Serve sangria cold in wine glasses, tumblers, or small stemless glasses, with a spoon or cocktail pick for the fruit. Add a few pieces of orange and apple to each glass, and offer extra sparkling water at the table so guests can lengthen a pour to taste. For a gathering, keep the pitcher refrigerated between pours and set out a separate bowl of ice rather than chilling the whole batch with ice.

This red-wine version pairs well with savory foods that can stand up to its fruit and brandy notes. Try it with olives, almonds, Manchego or another firm cheese, Spanish tortilla, grilled vegetables, or tapas such as patatas bravas. It also suits a casual cookout with grilled chicken or sausages. Because the drink is already fruity and fairly aromatic, simple, salty snacks often make a better match than very sweet desserts.

Variations

Make it less sweet: Omit the orange liqueur, begin with 1 tablespoon (12 g) sugar, and add more only after the sangria has chilled. Use dry sparkling water rather than lemon-lime soda. The fruit still contributes some sweetness, but the wine and brandy remain more prominent.

Use white wine: Replace the red wine with a dry Spanish white wine, such as Albariño or Verdejo, and use peach or green apple in place of some or all of the red apple. Keep the brandy and orange juice, but taste before adding sugar. White-wine sangria is lighter in color and has a fresher profile; it is a variation rather than a direct copy of this red version.

Add seasonal fruit: In summer, substitute 1 cup (150 g) sliced strawberries or peaches for part of the apple. In cooler months, try firm pear instead. Use fruit that is ripe but not soft, and avoid adding large amounts of very juicy fruit, which can water down the pitcher. Keep the citrus for its bright aroma, even when changing the other fruit.

Make a lower-strength pour: Add more chilled sparkling water to each glass rather than changing the proportions in the pitcher. This keeps the main batch consistent and lets each person choose a lighter pour. It does not remove the alcohol; serve only to adults of legal drinking age.

Storage and Reheating

Keep the sangria covered and refrigerated, and refrigerate it within 2 hours of mixing. For the freshest flavor, serve it within 24 hours; it can generally be kept for up to 2 days, but the fruit will soften and citrus peel may turn bitter as it sits. If making it ahead, prepare the wine, brandy, orange juice, and sugar up to a day in advance, then add the sliced citrus and apple closer to serving time. Add sparkling water only when ready to pour.

Do not leave the pitcher at room temperature for extended serving. Set it out for a short serving period, then return it promptly to the refrigerator; discard any batch that has been unrefrigerated for more than 2 hours. Sangria is served cold and should not be reheated. Freezing is not recommended for a finished pitcher because thawed fruit becomes mushy and the sparkling water loses its fizz.

Frequently Asked Questions

What brandy is best for sangria?
Use a straightforward, smooth brandy that you enjoy drinking, rather than a particularly expensive bottle. A Spanish brandy is a fitting choice, but a standard grape brandy works well. The fruit, wine, and citrus share the spotlight, so a strongly flavored or very aged spirit is not necessary.

Can I make sangria without orange liqueur?
Yes. Orange liqueur is optional in this recipe, and the orange juice and fresh orange still give the pitcher a clear citrus flavor. Leaving it out makes the sangria less sweet and slightly less orange-forward. Taste after chilling, then adjust with a little sugar or juice if needed.

How long should sangria chill before serving?
Chill this recipe for 2 hours. That is enough time for the fruit and wine to mingle without leaving the citrus peel in the mixture for too long. A short chill may taste less integrated, while an overnight soak can make the citrus more bitter and the apple softer.

Can I make this sangria the night before?
Yes, but for the best texture, mix the wine, brandy, orange juice, and sugar ahead and refrigerate them covered. Add the fruit closer to serving, ideally a few hours beforehand, and wait to add sparkling water until the last moment. If the fruit has already been soaking overnight, taste the drink and remove any citrus slices that have become bitter.

Can I use a different red wine?
Yes. Choose a dry, medium-bodied red with fresh fruit character; Garnacha and Tempranillo are convenient choices, but another similar wine is fine. A very sweet red may make the sangria cloying, while a highly tannic or oak-heavy wine can seem sharper when cold. Adjust sugar only after the full mixture has chilled.

Why is my sangria too strong or too sweet?
Wine, brandy, and liqueur brands vary, so the balance can shift. For a stronger-tasting batch, add chilled sparkling water or orange juice a little at a time. For a batch that tastes too sweet, use sparkling water and a squeeze of lemon rather than adding more juice or sugar. Make changes in the pitcher gradually, stirring and tasting between additions.

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