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Seasonal Sangria

Jim Franco

Yield: Yields about 3 quarts

Servings: 12 to 14

Hudson Yards Catering makes this cooling sangria with red or white wine, depending on what fruit is the freshest in the market. Pair berries and plums with red, or peaches and melons with white. Citrus fruits add balance to both. 

Visit the Drinks & Entertaining page for more wine and cocktail recipes.


  • 6 cups full-bodied dry wine such as Merlot or Chardonnay
  • 2 cups simple syrup
  • 1 cup fresh orange juice
  • 1 cup fresh or unsweetened canned pineapple juice
  • 3 oz. white rum, preferably Bacardi
  • 3 oz. gin
  • 1 oz. triple sec or other orange liqueur
  • 1 oz. brandy
  • Ice
  • 3 to 3-1/2 cups chopped fresh seasonal fruit


  • Combine the wine, simple syrup, orange and pineapple juice, rum, gin, triple sec, and brandy in a large glass pitcher.  Cover and refrigerate for at least 12 hours or up to 24 hours.  Fill wine glass with ice and arrange ¼ cup of the chopped fruit in each.  Pour the sangria into the glasses and serve. 


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