MAKRUT LIME SPRITZ

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A Cuban twist on the Spanish standard. Our Sangria is made with wine, triple sec, brandy, gin, pineapple, guava, oranges, and fresh-squeezed juice

In a large pitcher (2.5–3 liters capacity), pour the 1.5 L of dry red wine. Add 120 ml triple sec, 90 ml brandy, and 60 ml gin. Stir gently to combine so alcohols incorporate without bruising the wine.

Combine alcohols

Taste the base once combined; this is the backbone of the sangria and should be balanced between fruit-forward wine and the warmth of the spirits. Adjust brandy or triple sec by +/- 15–30 ml if desired.

Wash all fruit. Slice the 2 oranges into thin rounds (reserve a few rounds for garnish) and cut remaining slices into halves or quarters if you prefer smaller pieces. Peel, core, and cut the pineapple into 1–1.5 cm (1/2 inch) chunks. Halve and core guavas, then slice into wedges about 0.5 cm thick. Thinly slice 1 lime for garnish and a touch of acidity.

Prep the fruit

Juice 3–4 oranges to yield approximately 180 ml orange juice. If using fresh pineapple juice, press or blend and strain pineapple to obtain 120 ml. Measure 120 ml guava juice or nectar. Add all three fresh juices to the pitcher with the wine and spirits. Stir to combine.

Add juices

Add the prepared fruit pieces (orange slices, pineapple chunks, and guava slices) into the pitcher. Gently press a few pieces against the side of the pitcher with a spoon to release some fruit oils and aroma, but do not pulverize.

Add 60 ml simple syrup (or agave) to the sangria and stir thoroughly. Taste and adjust sweetness — add up to another 30 ml if you prefer sweeter sangria. Cover the pitcher and refrigerate for at least 2 hours, ideally 6–12 hours; this allows flavors to marry and fruit to infuse the liquid. Overnight is acceptable.

Sweeten and rest

Shortly before serving (10–15 minutes), add 500 ml chilled club soda or sparkling water to the pitcher to introduce effervescence; stir gently. Add 6 cups of ice directly to individual glasses or a separate serving bowl if you don't want to dilute the pitcher. If you prefer the pitcher chilled, add ice to glasses only and keep the pitcher refrigerated until serving.

Finish and serve

Fill glasses with ice, then ladle sangria ensuring some fruit pieces in each glass. Garnish each glass with reserved orange rounds, a lime slice, and a sprig of fresh mint. Serve with a long spoon or straw to stir fruit while drinking.

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

triple sec (orange liqueur)

brandy (good-quality)

gin (light, floral)

fresh orange juice (from about 3–4 oranges)

fresh pineapple juice (or strained from fresh pineapple)

fresh guava juice or guava nectar

orange (for slices; preferably naval or Valencia)

pineapple (ripe, peeled and cored)

ripe guava (or 2 small guavas), cored and sliced

lime (for garnish and brightness)

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

club soda or sparkling water (chilled)

fresh mint (optional, for aroma/garnish)

Slutty Sangria: The Red Wine

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Make Slutty Sangria: The Red Wine Recipe in just 30m. A Cuban twist on the Spanish standard. Our Sangria is made with wine, triple sec, brandy, gin, pineapple, guava, oranges, and fresh-squeezed juice

Slutty Sangria: The Red Wine Recipe

Descriptors

Tasting Notes

Food Pairings

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