Ruby Sangria

Ruby Sangria

Denise Gee, author of the cookbook in which this summery Spanish sipper appears, isn’t so keen on one particular aspect of this classic cocktail. You guessed it. We’re talking about “the wimped-out fruit floating around in your glass,” as she so eloquently explains. She just as eloquently sidesteps this sodden situation by straining out the booze fruit and perching teensy skewers of enticingly fresh fruit on the rim of the glass. We admit to not ever turning away boozy fruit, though we’re quite fond of this tidy little toothpick trick.–Renee Schettler Rossi

LC Boozy Fruit Note

We like this sangria a lot. Although we’ve only made it according to the strict letter of the recipe, we’ve a sneaking suspicion, based on prior experiences with booze in tandem with fruit, that a little seasonal leeway isn’t a bad thing. Any stone fruit–cherries or peaches or plums or apricots–would, we think, be quite swell. Just be certain to first rid them of their pesky pits.

Ruby Sangria

  • Quick Glance
  • 10 M
  • 10 M
  • Serves 6 to 8
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  • One 750-milliliter bottle red wine
  • 1/2 cup brandy
  • 1/2 cup orange-flavored liqueur
  • 1/2 cup fresh orange juice
  • 1/4 cup sugar
  • 2 cups orange wedges
  • 2 cups red apple wedges
  • 2 cups green apple wedges
  • 2 cups red or green grapes
  • One 750-millilter bottle sparkling water, chilled
  • Additional grapes, orange wedges, and apple wedges, threaded on toothpicks or small wooden skewers (optional)


  • 1. Combine the red wine, brandy, liqueur, orange juice, and sugar in a large pitcher or container and stir well.
  • 2. Add the oranges, red and green apples, and grapes. Chill the mixture for several hours at least.
  • 3. Just before serving, add the sparkling water. If you’re not keen on sangria-logged, sodden fruit, strain the sangria, discarding the boozy fruit. To serve, pour the sangria into generously sized red-wine goblets or cocktail glasses filled with ice. Garnish the goblets with skewered fresh fruit, if desired.

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