Jack’s Twisted Sangria Recipe

Slice fruit

Core and thinly slice the apple and pear (about 1/8-inch thick). Thinly slice one orange and one lemon into rounds; reserve a few wheels for garnish.

Lightly bruise the rosemary by clapping the sprigs between your palms or gently crushing with the back of a spoon to release oils.

In a large pitcher (at least 2.5 liters/8 cups capacity), combine 1.5 L dry red wine, 1 cup fresh orange juice, 1/2 cup apple cider and 1/4 cup brandy. Stir gently to combine.

Add the sliced apple, pear, orange and lemon, plus 1/2 cup berries, 2 bruised rosemary sprigs and 1 cinnamon stick to the pitcher. Stir to incorporate fruit and aromatics into the liquid so flavors begin to marry.

Add 1/4 cup simple syrup and 2 tablespoons fresh lemon juice. Taste and adjust sweetness — add up to an additional 1–2 tablespoons simple syrup if you prefer sweeter sangria.

Cover the pitcher and refrigerate for at least 4 hours, preferably 8–12 hours, to let fruit infuse the wine. For best flavor, refrigerate up to 24 hours. If short on time, allow at least 1 hour.

When ready to serve, remove the pitcher from the refrigerator. Add 2 cups chilled club soda or sparkling water to the sangria and stir gently to combine and add effervescence.

Fill glasses with ice (about 1 cup ice per glass). Using a slotted spoon, divide the fruit and aromatic pieces among 4 glasses (approximately 2 cups ice total per 4 servings has been accounted for above).

Pour the sangria over the fruit and ice, about 1 cup (240 ml) per glass, leaving room for a splash of soda if desired. Garnish each glass with an orange wheel and a small rosemary sprig. For extra flair, tuck a few berries or a thin apple slice into each glass.

If you prefer a colder, more diluted drink, serve with additional ice. Discard the cinnamon stick and rosemary sprigs before refilling the pitcher for later pours, or leave them in for continued infusion.