White — Golden Lamb Chardonnay, house signature sangria blend, essence of citruses, fresh lemon, lime & orange slices

Classic Sangrias

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Red wine, white wine and a mix of liquors with pineapple and apple juice.

Wash all fruit thoroughly. Core the apple and cut into thin slices or 1/4-inch half-moons. Slice the orange into rounds, then halve rounds if preferred. If using fresh pineapple, core and cut into 1/2-inch chunks. Hull and quarter strawberries if using. Thinly slice half a lemon if including.

Wash and slice fruit

Place all prepared fruit in a large pitcher or nonreactive bowl so the fruit has room to macerate.

Pour 3 cups red wine and 1 cup white wine into the pitcher with the fruit. Add 2 tablespoons orange liqueur, 2 tablespoons brandy, and 1 tablespoon light rum (if using).

Combine wines and spirits

Stir in 1 cup pineapple juice, 1 cup apple juice, and 1 tablespoon fresh orange juice. Add 2 tablespoons simple syrup (or honey syrup) and stir thoroughly to dissolve and combine all liquids.

Add juices and sweetener

Taste the sangria and adjust sweetness or acidity as needed—add up to 1–2 additional teaspoons simple syrup for sweetness or a splash more fresh orange juice or a squeeze of lemon for brightness.

Cover the pitcher and refrigerate for at least 2 hours to allow the fruit to macerate and flavors to meld. For best flavor, chill 6–12 hours. Stir once or twice while chilling to redistribute fruit and flavors.

If you prefer a stronger boozy profile, let the sangria sit up to 24 hours; reduce maceration time if you want the fruit firmer.

When ready to serve, gently stir in 1 cup chilled club soda or sparkling water for brightness and effervescence. Add 3 cups of ice to the pitcher or fill individual glasses with ice and pour sangria over.

Add carbonation and ice

Ladle sangria into glasses, ensuring each serving gets a portion of the macerated fruit. Garnish each glass with a mint sprig if desired.

Garnish and portion

Serve immediately. Leftover sangria keeps refrigerated (without additional ice or soda) for up to 3 days; add fresh club soda or ice just before serving to maintain fizz and dilution control.

dry red wine (e.g., Tempranillo, Garnacha)

dry white wine (e.g., Sauvignon Blanc)

orange liqueur (e.g., Cointreau or Triple Sec)

brandy

light rum (optional, for body and sweetness)

pineapple juice (100% juice, not syrup)

apple juice (preferably cloudy)

simple syrup (1:1 sugar to water) or honey syrup

fresh orange juice

apple (medium, firm, e.g., Gala or Fuji), cored and thinly sliced

orange (large), thinly sliced into rounds or half-moons

pineapple (fresh), cored and cut into 1/2-inch chunks (or 1 cup canned chunks, drained)

lemon (small), thinly sliced (optional for brightness)

fresh berries (optional, for color; e.g., strawberries hulled & quartered)

club soda or sparkling water (chilled)

fresh mint sprigs (optional)

SANGRIA

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Sautéed shrimp and mushrooms in butter garlic, pork carnitas mixed with a House red sauce and crispy Chicken Wings. Served with sliced avocados and buffalo wings.

TORITO PLATTER

Make SANGRIA Recipe in just 2h 30m. Red wine, white wine and a mix of liquors with pineapple and apple juice.

Sangria Recipe

Descriptors

Tasting Notes

Food Pairings

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