I first published this recipe for a classic sangria way back in 2012, and gave it the awful name of “loosey goosey boozy boozy sangria”. I was new to blogging and clearly knew NOTHING about how people searched for things on the internet, and was terrible with titles. Oh well, a lot has changed since then, including my marital status so first up, let’s change that author name baby!
Next, we know a lot more about sugar now and while I don’t think you can eliminate it all together in this recipe for classic sangria, I cut it by half when I make it now. You can decide if you’d like to use the full cup of sugar as I originally suggested, or go with 1/2 a cup. I won’t judge.
Finally, iPhone photography has come a long way. Also, my photography skills have improved a smidge and while I don’t think the original image is bad, it’s not good either. You be the judge.
Worth noting, way back in 2012 I stated that “I don’t like sangria made with white wine. Pitooey! Blech!”. I’d like to officially retract that statement and say that I’ve since been converted. Sangria made with white wine is delicious and I routinely mix up batches during the summer. Still, if I was pressed this classic sangria with red wine remains by favourite.
When I first published this recipe I said that there was nothing tame about this sangria and I stand by that. It can definitely sneak up on you, so proceed with caution. Make it a day in advance to really enjoy the flavours and stir before serving. Serve over ice, and if you feel the need, you can add a little sparkling water to it.
I’ve learned a few things over the years about this recipe, so take note:
- the fruit is the motherlode. It It absorbs a lot of the alcohol, so make sure you get your daily serving of fruit!
- You can reuse the fruit!! Do not throw out the fruit if you’re mixing up another batch the next day or even two days after. It’s loaded with alcohol, so don’t waste it.
- Repeat after me. Cheap wine, cheap rum, cheap orange liqueurs. You can go as expensive as you want but in the end it won’t really matter. You’re mixing it all together and that’s what will give you the taste in the end. I use the Jackson-Triggs Merlot but I have used a Bodacious Red and a Cabernet-Sauvignon. It changes the flavour slightly but you’ll find what you love.
- Finally, get the box of wine. Once you make this you’ll want to make it again and again, so save yourself the return trip to the liquor store and get the big box.
- Double, triple, quadruple this recipe if need be. It’s great for a crowd!
So, without further ado, here’s the recipe for classic sangria, loaded with booze, fruit and wine. Enjoy!
Classic Sangria – Wine, Booze, Fruit
Originally published as Loosey Goosey Boozy Boozy Sangria
- 750 ml Merlot
- 1 1/2 cups Rum or Vodka
- 2 tbsps Triple Sec
- 1/2 cup white sugar
- 1 cup fresh squeezed orange juice
- 1 quarter pineapple, cut into wedges
- 1 orange sliced
- 1 pear cut into chunks
- 1 apple cut into chunks
Pour wine into large pitcher, add next four ingredients and stir well, ensuring sugar is dissolved. Add fresh fruit and stir again. Chill for a minimum of 4 hours, but is best the next day.