The Tall Glass Series: Sangria

Have this party-ready punch on hand and handle summer’s impromptu backyard bashes with ease.

This refreshing concoction of wine and fruit in its present iteration is commonly attributed to Spain and Portugal, though versions of it have been served and sipped for close to 2,000 years since the Romans introduced it to the Iberian Peninsula. Its popularity in these parts is a little younger, having been featured at the 1964 World’s Fair in New York. We like this balanced version, with the addition of sparkling wine and a variety of fruits. For those seeking something a little less strong, check out our substitutions for a non-alcoholic version.



  • -1 bottle of red wine
  • -1 bottle of sparkling wine (Cava, Prosecco or Moscato all work great—cheap and cheerful is the approach, this is not the best occasion to crack out the Louis Roederer)
  • -1 shot brandy
  • -2 lemons, cut in half
  • -3 oranges, cut in half
  • -2 peaches, cut to the size of a quarter
  • -2 apples (any variety, though a sour, crisp, green apple like a granny smith with provide a nice balance to the sweeter elements at work)
  • -1 ripe mango (any variety, though Atalufo is especially good for its custardy texture and natural sweetness)
  • -1/4 of a small watermelon, cut to the size of a quarter

Note: Feel free to substitute whatever fruit is fresh and in season. For a non-alcoholic version, use grape juice instead of red wine, sparkling apple juice to replace the sparkling wine and a shot of maple syrup in lieu of brandy.

In a big jar with a lid, squeeze orange and lemon halves, then throw them in. Add three cups each of red and sparkling wine and a shot of brandy. Finish by gently dropping in sliced fruit, screw on the jar’s lid (get a tight seal to preserve the fizz). Keep in fridge for about 24 hours to allow the flavours to mingle (and the fruit to absorb some of the liquid).

Rather than attempting to pour from a wide-mouthed jar to a tall glass, we recommend using a ladle. Serve cold and with a straw, and a spoon on the side.

Adapted from Relish (First Second, New York, 2013) by Lucy Knisley.