Sangria

Good sangria is all about the balance between the red wine, the fruit, and the sweet. This version gets there with frozen lemonade concentrate (adds body and sweetness in one shot), brandy for warmth, triple sec for orange depth, fresh citrus juices, and a splash of ginger ale right before serving for sparkle.

Use an inexpensive, fruit-forward dry red wine. A bold Tempranillo or Garnacha from Spain is traditional, but any medium-bodied red works. Don’t use anything you wouldn’t drink on its own, but don’t waste a nice bottle either. The brandy, citrus, and sweeteners transform whatever you pour in.

The frozen lemonade concentrate is a clever shortcut. It dissolves into the wine and adds a thick, sweet-tart base that fresh lemon juice and sugar can’t replicate as easily. It also keeps the sangria cold without diluting it the way ice cubes would.

Mix everything except the ginger ale and chill well. The longer it sits in the fridge, the more the flavors meld. An hour is the minimum, but overnight is even better. Add the ginger ale just before serving so it stays fizzy.

Float sliced oranges, lemons, or whatever citrus you have on hand in the pitcher for garnish. The fruit soaks up the sangria and becomes a boozy snack at the bottom of each glass.

Pro Tips

• Chill the ginger ale separately. Adding warm ginger ale kills the fizz and warms the sangria.
• Use Grand Marnier or Cointreau if you have it. Generic triple sec works, but the higher-quality orange liqueurs add more complexity.
• Don’t skip the brandy. It adds backbone and keeps the sangria from tasting like spiked juice.

Variations

• White sangria: Swap the red wine for a crisp white like Pinot Grigio and use peach slices and green grapes.
• Berry sangria: Add a cup of mixed berries (strawberries, raspberries, blackberries) to the pitcher while chilling.