Sangria Flight Recipe

Prep fruit

Thinly slice the orange and lemon. Core and small-dice the apple (leave the skin on for color and texture).

In a large pitcher, combine 3 cups dry red wine, 2 tablespoons orange liqueur and 2 tablespoons brandy.

Add the sliced orange, lemon, and diced apple to the pitcher.

Stir in 2 teaspoons simple syrup (or honey syrup). Taste and add more sweetness if desired.

Cover and refrigerate at least 2 hours, preferably 4–6 hours or overnight, to allow fruit to macerate and flavors to meld.

When ready to serve, add ice to individual glasses or to the pitcher. If using, top with up to 1 cup club soda to add lift; gently stir once to combine.

Serve cold, including some macerated fruit in each glass.

Prep fruit and herbs

Thinly slice the peach (or nectarine), green apple, and cucumber if using. Lightly bruise the mint leaves by clapping them between your palms to release aroma.

In a pitcher, pour 3 cups dry white wine and add 2 tablespoons peach schnapps.

Add the sliced peach, green apple, cucumber slices and the bruised mint leaves to the wine.

Stir in 1 tablespoon honey or simple syrup until dissolved. Taste and adjust sweetness as needed.

Cover and refrigerate for at least 1–2 hours, ideally 3–4 hours, to let fruit and mint infuse the wine.

Before serving, add ice to glasses and, if desired, top the pitcher with up to 1 cup sparkling water or prosecco for bubbles. Gently stir to combine.

Ladle into glasses ensuring each gets fruit and a few mint leaves for garnish.

Prep berries and citrus

Hull and halve strawberries. Rinse raspberries gently. Thinly slice the lemon and lime.

In a pitcher, combine 3 cups rosé wine and 2 tablespoons elderflower liqueur (or orange liqueur).

Add the strawberries, raspberries, lemon and lime slices to the pitcher.

If using, stir in 1 teaspoon simple syrup to balance dryness. Taste and adjust sweetness.

Cover and refrigerate for at least 1–3 hours so the berries infuse the wine without breaking down completely.

When serving, add ice to glasses and top with up to 1 cup club soda or sparkling rosé for effervescence if desired. Gently stir once.

Serve cold, making sure each pour includes some berries and citrus.