Cocktail Spotlight - 3 Fabulous Winter Sangrias For Holiday Parties

Here is a selection of my 3 favorite winter sangrias you can mix it up for your holiday parties, office parties, or an excuse to get together with friends, family, and neighbors. Have Raise Your Spirits whip up one of these for your next event...Enjoy and drink responsibly!

 

Honeycrisp Apple Sangria

Serves 16. Use large bottle of wine and double ingredients to double amount.

  •     2 Honeycrisp apples
  •     One 750-milliliter bottle unoaked Chardonnay
  •     1/3 cup peach schnapps
  •     1/4 cup pisco
  •     1/4 cup honey
  •     2 oranges, 1 quartered
  •     1 lemon, quartered
  •     1 lime, quartered
  •     2 cinnamon sticks
  •     2 quarter-size slices of fresh ginger
  •     3 cloves
  •     2 tablespoons sugar
  •     1/2 teaspoon ground cinnamon
  •     Ice
  •     Club soda
  •     Mint sprigs, for garnish   

 

Prep - Peel, core and chop one of the apples. In a bowl or beverage dispenser, combine the Chardonnay, schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours. Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.

 

Floral Sangria

Serves 16. Use large bottle of wine and double ingredients to double amount.

  •     One 750-milliliter bottle Sauvignon Blanc
  •     1 1/2 cups St-Germain Elderflower liqueur
  •     1/4 cup Cointreau
  •     6 strawberries, sliced 1/4 inch thick
  •     6 raspberries
  •     2 peaches, sliced 1/4 inch thick
  •     1 orange, thinly sliced crosswise
  •     1 pound green and red grapes
  •     Ice

Prep - Combine all of the ingredients in a pitcher and let stand at room temperature for 3 hours, or cover and refrigerate overnight. Serve in wine glasses over ice.

 

 

Winter Sangria

Cover Photo

Serves 16. Use large bottle of wine and double ingredients to double amount.

  •     1 pear, washed, seeded and sliced
  •     4 clementines, washed and sliced thinly
  •     1 apple, washed, seeded and sliced
  •     1 cup pomegranate arils (wear apron because removing pomegranate seeds can be very messy)
  •     1/4 cup organic raw cane sugar
  •     1 cinnamon stick
  •     1 bottle Spanish red wine
  •     3 cups pomegranate juice
  •     1 cup orange juice, ideally freshly squeezed
  •     ginger ale (more sweet sangria) or club soda for serving
  •     Ice

Prep - In the bottom of a large glass pitcher or gallon jar, combine sliced fruit and pomegranate. Sprinkle with cane sugar and toss in the cinnamon stick. Pour the red wine and the fruit juices over the fruit. Stir well, cover and refrigerate overnight or for at least 6 hours. To serve, remove cinnamon stick, and pour over ice into glasses. Top with ginger ale (more sweet) or club soda to taste. Garnish with more pomegranate arils if desired.

 

Recipe Category: