Gangria Recipe

Prepare fruit

Wash all fruit thoroughly. Thinly slice the oranges and lemon into 1/8–1/4" rounds, removing seeds. Core the apple and cut into 1/2" cubes. Pit and thinly slice the peach or nectarine. Place all prepared fruit into a large pitcher or nonreactive bowl (capacity at least 2 liters).

Pour the 1.5 liters of dry red wine over the fruit so the slices are submerged and can begin to macerate.

Add 120 ml brandy and 60 ml orange liqueur to the wine-and-fruit mixture to deepen flavor and raise the alcohol profile.

Stir in 60 ml simple syrup (or agave) to taste. Start with 60 ml, taste after chilling, and adjust if you prefer sweeter sangria.

Add 1 tsp ground cinnamon or a single cinnamon stick to the pitcher. If using a stick, gently bruise it first to release more aroma.

Gently stir all ingredients to combine. Cover the pitcher and refrigerate for at least 6 hours and up to 24 hours. This resting time allows the fruit to macerate and flavors to meld. For best flavor, refrigerate 12 hours.

About 15 minutes before serving, remove the sangria from the refrigerator. If you used a cinnamon stick, fish it out (optional). Taste and adjust sweetness or citrus by adding a splash more simple syrup or a squeeze of fresh lemon if desired.

Just before serving, add 500 ml chilled club soda or sparkling water to the pitcher to give the sangria effervescence. Stir gently to combine. If you prefer less fizz, add half the soda and top individual glasses when serving.

Fill glasses with ice to taste. Pour sangria over the ice, making sure each glass gets a few pieces of macerated fruit. Garnish each glass with an orange slice and a mint sprig if using.

Leftover sangria will keep covered in the refrigerator for up to 48 hours (after adding club soda, best consumed within 12 hours to retain fizz).