Let’s pretend it’s hot July and we still spend our afternoons sipping sangria on the porch instead of gulping 5-Hour Energy shots in the library. This classic recipe is fruity enough to bring back those fleeting summer memories and strong enough to make you forget it’s forty degrees outside. If you’re in the mood to embrace autumn instead, try the fall variation that uses red wine and figs.


Prep Time: 10 minutes, then chill over night
Cook Time: 0 minutes
Total Time: 10 minutes and a night

Serving size: 2-3

Classic Sangria

1 apple
1 orange, cut into wedges
10 strawberries
10 blueberries
1 (750-ml) bottle of white wine (recommended: Riesling)
½ cup flavored liquor (recommended: triple sec)
1/2 cup vodka

1. Wash all of the fruit and cut the apple, orange and strawberries into small pieces.
2. In a large pitcher, combine the wine, liquor and vodka.
3. Squeeze the juice from the orange wedges into the pitcher. Add the wedges, including the rinds, as well.
4. Gently stir the rest of the fruit into the pitcher.
5.  Refrigerate for a minimum of 4 hours or overnight.


Fall Sangria with Figs

1½ cups light red wine (Recommended: Pinot Noir)
¼ cup Cointreau (orange liquor)
Juice and zest of one orange
¼ teaspoon cinnamon
⅛ teaspoon ground ginger
8 whole fresh figs
½ cup sparkling wine for topping (Recommended: Brut Rose)

1. Wash and chop the figs into small pieces
2. In a large pitcher, combine all ingredients except the sparking wine
3. Mash the figs into the drink gently with a wooden spoon, making sure the spices are fully dissolved.
4. Refrigerate for a minimum of 4 hours or overnight.
5. When ready to serve, pour into glasses and top with the sparkling wine.

Seasonal Sangria

Photo by Raissa Xie