Recipe courtesy of
For the Fruit
  • 1 pear, 1 plum, 1 apple, washed and cut into 1/2" dice. There is no need to peel anything.
  • Note - The choice of fruits here is completely yours. I like the mixture presented because of the slightly sweet balance. You can substitute a peach, a nectarine or even red seedless grapes cut in half for the plum. You can add citrus such as orange, lemon or lime slices although that is not my preference. Feel free to experiment and if all else fails use what you have.
  • 2 oz brandy (this does not need to be the most expensive brandy in your cabinet)
  • Note - Feel free to add 3 ounces here. I prefer 2 because it creates more of a background influence than an up front brandy experience.
  • 1 oz orange liquer such as Patron Citronge or Cointreau
  • Note - Many recipes call for orange juice or some kind of citrus juice. Again, as with the fruit, that is not my preference. But this 1 ounce of a good quality orange liqueur adds a nice balance.
  • 2 T sugar (or more if you want it sweeter, especially if you use citrus fruits in your blend)
  • spices (optional)
  • Note - If you so desire (I don't most of the time), you can add spices to the fruit mix such as allspice, cinnamon stick, ginger or cloves. They can be wrapped in cheesecloth and added to the fruit mix or you can make a simple syrup on the stove and add the spices to steep in that and add that to the sangria with the fruit in place of the sugar. Feel free to experiment.
For the Sangria
  • 1 750 ml bottle red wine, like cabernet, pinot noir or merlot
  • Note - This doesn't need to be an expensive wine but should be something you would happily drink on its own. I frequently use Rex-Goliath Cabernet Sauvignon which runs around $5 a bottle but actually is a pretty good casual wine.
  • macerated fruit
  • chilled sparkling water or lemon-lime soda