Sangria Arancia Recipe

Mix liquids

In a large pitcher, combine the dry white wine, freshly squeezed orange juice, bourbon, orange liqueur, and simple syrup. Stir gently to integrate so the sugars dissolve into the mixture.

Taste the mixture and adjust sweetness: add an extra teaspoon or tablespoon of simple syrup or a splash of maple syrup if you prefer a sweeter sangria, or a squeeze more orange juice for brighter acidity.

Prepare fruit and herbs

Thinly slice the navel orange and half the lemon. Pit and halve the cherries if using fresh. Lightly bruise one rosemary sprig by gently crushing it between your palms to release aromatic oils; reserve the other sprig for garnish.

Add the sliced orange, lemon, cherries, and the bruised rosemary sprig to the pitcher with the sangria base. Stir gently to combine so fruit is submerged and begins to macerate.

Cover the pitcher and refrigerate for at least 2 hours and up to 8 hours. Refrigeration allows the fruit to infuse the wine and bourbon, and softens the fruit for serving. For best flavor, refrigerate 4–6 hours.

Assemble for serving

Just before serving, add the chilled club soda or sparkling water to the pitcher and stir gently to combine. Add the orange zest and remaining unbruised rosemary sprig for aroma.

Fill 4 short glasses (or 2 large and share) with ice cubes (about 1/2 cup per glass). Using a slotted spoon, distribute fruit evenly among the glasses and pour sangria over the ice, leaving a little room at the top so the bubbles remain.

Garnish each glass with a small sprig of rosemary and, if desired, an extra cherry on a cocktail pick. Serve immediately.

Leftover sangria: keep refrigerated up to 48 hours without soda; if stored with soda the bubbles will fade.