Seasonal Sangria Recipe

Warm cinnamon infusion (optional)

In a small saucepan combine 60 ml of the rosé (from the bottle) with the cinnamon sticks and 30 ml of the simple syrup. Warm over low heat until just steaming (do not boil) for 3–4 minutes to release cinnamon aroma. Remove from heat, cover, and let steep 10 minutes. Discard cinnamon sticks or keep one for presentation. Let cool to room temperature.

In a large pitcher (about 2–3 liters) add the hulled halved strawberries, sliced peaches, orange slices, and apple slices. Lightly muddle the fruit with a wooden spoon — just enough to release juices without breaking fruit into pulp (about 20–30 seconds).

Pour the remaining rosé into the pitcher over the fruit. Add the brandy, triple sec, St‑Germain, remaining 30 ml simple syrup, and the cooled cinnamon‑infused rosé (or the cinnamon sticks and full syrup if you skipped warming). Stir gently to combine.

Cover the pitcher and refrigerate for at least 2 hours and up to 8 hours to allow the fruit to macerate and flavors to meld. For best flavor, refrigerate 4 hours. If refrigerating longer than 4 hours, remove any apples after 4–6 hours to prevent browning.

About 15 minutes before serving, place the chilled club soda in the refrigerator if not already cold. Taste the sangria and adjust sweetness with up to 15–30 ml more simple syrup if desired.

When ready to serve, add the chilled club soda to the pitcher and gently stir once to combine. Fill individual glasses with about 1/2 cup ice each (adjust to preference).

Ladle sangria into glasses, making sure each glass gets generous fruit. Garnish each glass with a mint sprig and, if desired, a small cinnamon stick for aroma.

Serve immediately. Leftover sangria (without ice) will keep covered in the refrigerator for up to 48 hours; add fresh soda and ice just before serving.