Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

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OLD FASHIONED

Sweet Red Wine, Seasonal Fruit Puree, Fresh Fruit

Choose about 300 g of ripe seasonal fruit (peaches, nectarines, strawberries, raspberries, or a mix). Wash, pit or hull and roughly chop into 1–2 cm pieces.

Select & prep fruit

In a small saucepan or microwave-safe bowl, combine the chopped fruit, 25 g granulated sugar and 15 ml lemon juice. Let sit 10 minutes to macerate so juices release.

Cook gently over medium-low heat for 4–6 minutes, stirring occasionally, until fruit softens and sugar dissolves. If using very soft berries, you can skip cooking and proceed to blender step.

Transfer the fruit mixture to a blender or use an immersion blender. Add 30 ml water and puree until smooth but still slightly textured. Taste and adjust sweetness with a little more sugar or lemon if needed. Cool to room temperature (about 15–20 minutes).

In a large pitcher (at least 2.5 L capacity), pour 1.5 L sweet red wine and 120 ml orange liqueur.

Stir in the cooled seasonal fruit puree and 60 ml simple syrup. Whisk gently to combine so the puree disperses through the wine.

Add the sliced orange, lemon, optional apple, and 150 g fresh berries or diced stone fruit to the pitcher. Gently stir to combine.

Cover and refrigerate for at least 2 hours and up to 8 hours to allow flavors to meld. For a more pronounced fruit flavor, refrigerate overnight (up to 24 hours).

Just before serving, taste and adjust sweetness or acidity: add a splash more simple syrup (to taste) or 1–2 tsp lemon juice if it needs brightness.

Add ice to glasses or a large ice-filled bowl. Pour sangria into glasses, ensuring each gets some fruit. If desired, top each glass with a splash (about 60–90 ml per glass) of club soda or sparkling water for effervescence.

Garnish each glass with a sprig of fresh mint and an extra slice of orange. Serve chilled.

Leftover sangria keeps refrigerated up to 48 hours; add fresh ice and a splash of soda when serving again.

sweet red wine (e.g., Malbec, Zinfandel or Garnacha)

orange liqueur (e.g., Cointreau or triple sec)

simple syrup

seasonal fruit (stone fruit like peaches/nectarines OR berries like strawberries/raspberries — pitted/trimmed)

granulated sugar

fresh lemon juice

water (to adjust consistency)

orange, thinly sliced

lemon, thinly sliced

apple, cored and thinly sliced (optional, for crunch)

fresh berries (blueberries or raspberries) or diced stone fruit

fresh mint sprigs

club soda or sparkling water (optional, for serving)

SEASONAL SANGRIA

Make SEASONAL SANGRIA Recipe in just 2h 30m. Sweet Red Wine, Seasonal Fruit Puree, Fresh Fruit

SEASONAL SANGRIA

Descriptors

Tasting Notes

Food Pairings

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