The Mac Daddy Sangria Recipe
2.5-gallon punch bowl filled with 42 ounces of booze for parties of 4 or more! Tequila, orange liqueur, prosecco, pineapple juice, agave nectar, pomegranate, grenadine, sour mix & sprite. We throw in every bit of fresh fruit we can find... Yum!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base spirits & liqueur
Juices & mixers
Fruits & garnish
Optional finishing
Method
Prep fruit
Wash all fruit thoroughly. Peel and core pineapple if using fresh; cut into roughly 1-inch chunks. Hull and halve strawberries. Thinly slice oranges, limes and lemon into rounds. Remove pomegranate arils from the pomegranate, measure about 1 cup.
Mix base & sweeteners
In a large pitcher or measuring container combine the tequila (24 fl oz) and orange liqueur (8 fl oz). Stir to integrate.
Add the pineapple juice (32 fl oz), sour mix (16 fl oz), agave nectar (4 fl oz) and grenadine (2 fl oz) to the spirit mixture. Stir until the agave and grenadine are fully incorporated. Taste and adjust sweetness: add up to 1–2 fl oz more agave if you prefer sweeter sangria.
Combine & chill
Carefully pour the mixed liquid over the prepared fruit in the punch bowl. Gently stir so the fruit is evenly distributed and begins to macerate in the liquid.
Cover and refrigerate for at least 2 hours, ideally 4–12 hours. Longer resting (up to 24 hours) will allow the fruit to release more flavor; if refrigerating longer, do not add the prosecco or soda yet.
Finish & serve
About 15 minutes before serving, remove the punch bowl from the refrigerator. Add the prosecco (8 fl oz) and gently stir to combine. Right before serving, add the Sprite (24 fl oz) for freshness and bubbles. If using bitters, add ~6 dashes and stir once.
Add the ice to the punch bowl (or place ice in a ring or in a separate ice chamber to avoid diluting too quickly). Float mint sprigs on top as garnish.
Ladle into glasses making sure each glass gets a combination of liquid and fruit. For a single-serve option, pour over ice in a rocks glass and garnish with extra fruit slices.
Notes & adjustments
Total alcohol volume in this recipe is ~40 fl oz (24 oz tequila + 8 oz orange liqueur + 8 oz prosecco). This recipe fills a roughly 2.5-gallon punch bowl and is intended for parties of 4 or more. Adjust proportions up or down maintaining balance between spirits, juices and soda.
If you prefer less alcohol-forward sangria, increase pineapple juice or soda proportionally and reduce tequila by 4–8 fl oz.