Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.

This recipe is excepted from Mix Shake Stir: Recipes from Danny Meyer’s Acclaimed New York City Restaurants.

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.


Rate or Review

Reviews (1 review)

  • User avater
    KimVBryant | 01/16/2019

    So good, so easy!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.