Prep 10 mins
Cook 1 hr
This was one of the most amazing sangria recipes I've ever had. We made this for Lauren's Mexican themed birthday party, and it was a HUGE hit. This is adapted from Michael Chiarello's recipe. Kumquats and blood oranges are sometimes not that easy to find. We substituted lemon, limes and an extra orange, and it worked out perfectly. Please be sure to mix the wine/liquor and fruit ahead of time to allow at LEAST one hour for it to sit together. The full recipe listed here makes quite a large batch. I mixed the liquor and sugar in a large pitcher, but served the sangria in my grandmothers glass punchbowl.
- 3 (750 ml) bottles pinot grigio wine
- 1 1⁄2 cups brandy
- 3⁄4 cup Grand Marnier
- 1⁄2 cup sugar
- 2 oranges, thinly sliced (can use blood oranges if available)
- 2 lemons or 2 kumquats, thinly sliced
- 2 limes, thinly sliced
- In a large pitcher, combine the wine, brandy, and orange liqueur.
- Pour in the sugar, stir thoroughly to mix. Add all citrus slices to punchbowl.
- Pour wine/liqueur mixture over the citrus slices.
- Allow sangria to sit for 1 hour before serving to allow the citrus flavor to come through.