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Sangria Rojo Recipe

This is my spin on the classic Spanish sangria.

I generally prefer to make red wine sangria with Rioja.  Or I use a Primitivo or Cabernet Sauvignon, Merlot, Syrah (CMS) blend. The blend is bigger and bolder but adds lots of blackberry and some cocoa notes to your sangria.

You can even use a Pinot Noir or Grenache for more fruit forward flavors.


  • 1 750 ml bottle of dry red wine
  • ½ cup of fresh orange juice
  • 1 cup of good ginger ale (I like Q Spectacular Ginger Ale)
  • ½ cup of lemon seltzer water
  • ½ cup Brandy
  • ½ cup orange liqueur
  • 1 unpeeled lemon
  • 1 unpeeled Navel orange
  • 1 unpeeled red apple (Gala or Fuji – don’t use Red Delicious as it can get mealy and soggy)
  • 2-3 tablespoons simple syrup (optional)


  1. Wash fruit thoroughly, dry, slice thinly, and remove seeds.
  2. Add half the fruit and lightly muddle with a wooden spoon for 30 seconds.
  3. Add liqueurs and juice and muddle again for 30 seconds.
  4. Add the wine, remaining ingredients, and stir well.
  5. Chill and marinate overnight.
  6. Taste if it needs a little more sweetener add a tablespoon of simple syrup until it’s sweetened to taste.
  7. Stir in sodas and serve over ice when ready.

Find out my 7 easy peasy sangria recipes!

About the Author Alexandra Andersen

I founded Wine & Drama to make you laugh and help you learn all about wine, food, and living well. I love stinky cheese, my Nespresso machine, Loire Valley white wines, bold full-bodied reds, and championing ladies in winemaking.

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