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photo: Scott Phillips

Servings: 8

This is more of a formula than a specific recipe: it starts with a base of simple syrup, orange juice, brandy, and a dash of bitters. To that you can add red, white, or sparkling wine and whatever fruit you like (though it’s always good to include some citrus).


  • 1 cup granulated sugar
  • 1 cup fresh orange juice
  • 1/2 cup Cognac, Spanish brandy, or California brandy
  • 1 tsp. Angostura bitters
  • 1 750-ml bottle wine of your choice (see Tip, below)
  • 2 cups whole or cut fresh fruit of your choice, preferably half citrus

Nutritional Information

  • Calories (kcal) : 160
  • Carbohydrates (g): 15
  • Fiber (g): 1
  • Sugar (g): 11
  • Protein (g): 1


  • In a small saucepan, combine the sugar with 1/2 cup water. Cook over medium heat, stirring, until the sugar dissolves completely. Let cool. (This makes more syrup than you need but it keeps, covered and refrigerated, for about 1 month.)
  • In a large pitcher, combine 1/4 cup of the syrup, the juice, Cognac, and bitters. Add the wine (if not fizzy) and fruit, and chill well. (If using fizzy wine, add it, chilled, just before serving.) Serve in ice-filled glasses, and include some fruit in each pour.


Whatever kind of wine you choose, don’t think that spending $5 on a bottle is going to yield delicious results. Choose a wine you’d drink on its own.


Rate or Review

Reviews (2 reviews)

  • Taunted | 08/09/2021

    This is a fabulous recipe, and the author’s general guide to sangria “How to create your own sangria” (also here online) is well worth the read. In it, he recommends Spanish Garnacha (red) and a Spanish Albariño (white). I’ve tried this recipe as-is and a few variations following his guidance and enjoyed every one thoroughly.

  • springs9 | 07/02/2017

    I have always thought of Sangria as very sweet and made with bad wine. Not this one, I have made this Sangria twice. It's delicious tastes so fresh and my guests love it. Thanks.

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