Classic Sangrias Recipe

Slice fruit

Thinly slice the lemon, lime, and orange into rounds (about 1/8-inch thick). Remove any seeds. Reserve a few attractive rounds for garnish and place the rest into a mixing pitcher.

If using orange peel strips, express the oils by twisting a strip over the pitcher before dropping it in for added aroma.

Add the house signature sangria blend (or 1 part orange curaçao + brandy mixture) to the pitcher with the sliced fruit. Gently muddle the fruit about 4–6 times with a muddler or the back of a wooden spoon to release juices and oils — avoid pulverizing the fruit.

Pour in the Golden Lamb Chardonnay and stir gently to combine with the muddled fruit and blend.

Add fresh lemon juice, lime juice, and orange juice, then stir. Taste and add the simple syrup (or agave) to reach your desired level of sweetness. Typical balance is slightly off-dry with a hint of citrus brightness.

Cover the pitcher and refrigerate for at least 1 hour, preferably 3–4 hours, to allow flavors to marry. For best results, prepare up to 8 hours ahead; do not exceed 24 hours to keep fruit texture bright.

When ready to serve, add chilled club soda to the sangria and stir gently to incorporate the bubbles. If you prefer a still sangria, omit the soda and substitute with additional chilled Chardonnay (1/2 cup).

Fill serving glasses with ice (about 1/2 cup of ice per glass). Place a few slices of the marinated lemon, lime, and orange into each glass.

Pour the sangria over the ice and fruit, dividing evenly. Garnish each glass with a reserved citrus round and a sprig of fresh mint if desired.

Serve immediately with a long spoon or straw for stirring. Leftover sangria (without soda) can be refrigerated up to 48 hours; if soda was added, serve immediately for best carbonation.