Sangria Red Recipe

Name: Taps Public Houses Sangria Red Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 12 cups dry to medium-bodied red wine (e.g., Rioja, Merlot); 4.5 oz peach schnapps; 2 oz brandy; 1 oz triple sec (or Cointreau); 1 tbs simple syrup (1:1 sugar to water) or to taste; 1 each navel orange, thinly sliced (about 1 small orange); 0.5 each lemon, thinly sliced; 1 each peach, pitted and thinly sliced (fresh) — or 1/2 cup frozen thawed; 0.5 each apple, cored and diced into 1/4" pieces (optional); 0.5 cups fresh berries (optional, blueberries or strawberries halved); 4 each orange wheel or slice for serving; 4 cups ice (for serving); 12 cups rosé wine (replace red wine)

Inspired by Taps Public House

Time3h

Serves4

(4.5oz) peach schnapps, orange, red wine, triple sec, brandy *make it rosé +2

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Ingredients

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Sangria Base

12 cups dry to medium-bodied red wine (e.g., Rioja, Merlot)

4 1/2 oz peach schnapps

2 oz brandy

1 oz triple sec (or Cointreau)

1 tbs simple syrup (1:1 sugar to water) or to taste

Fruit & Garnish

1 each navel orange, thinly sliced (about 1 small orange)

1/2 each lemon, thinly sliced

1 each peach, pitted and thinly sliced (fresh) — or 1/2 cup frozen thawed

1/2 each apple, cored and diced into 1/4" pieces (optional)

1/2 cups fresh berries (optional, blueberries or strawberries halved)

4 each orange wheel or slice for serving

4 cups ice (for serving)

Optional Rosé Variation (add $2)

12 cups rosé wine (replace red wine)

Method

Prepare Fruit

Slice and combine fruit

Thinly slice the orange and lemon. Pit and thinly slice the peach. Core and dice the apple if using. Place all prepared fruit and any optional berries into a large pitcher (at least 2 liters / 68 oz capacity).

Lightly muddle the fruit in the pitcher with a wooden spoon or muddler 6–8 gentle presses — just to release some juices and oils from the citrus, not to purée the fruit.

Mix the Sangria

Pour the red wine into the pitcher over the muddled fruit. If using the rosé variation, replace the red wine with rosé and proceed the same way.

Add the 4.5 oz peach schnapps, 2 oz brandy, and 1 oz triple sec to the pitcher.

Add 1 tablespoon of simple syrup, then taste. Adjust sweetness by adding up to 1–2 more tablespoons if you prefer sweeter sangria.

Stir everything gently to combine. Cover the pitcher and refrigerate for at least 2 hours and up to 12 hours. Longer resting (4–8 hours) allows flavors to meld and fruit to infuse the wine.

Serve

When ready to serve, give the sangria a gentle stir. Fill individual glasses with 1/2 cup ice (about 4 cups total used across 4 servings) and place an orange wheel in each glass.

Ladle about 10.5 oz (approximate) of sangria into each glass so that the recipe yields four 4.5 oz spirit-forward servings plus wine and fruit (total liquid per serving ≈ 12–13 oz including ice). Adjust ladle volume so final drink feels balanced in your glass. Garnish with additional fruit from the pitcher as desired.

If you prefer a slightly fizzy sangria, top each glass with a splash (1–2 oz) of club soda or sparkling water just before serving.